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A recipe that has it all, spice, sharpness, and smoke with the freshness from herbs

James Whetlor from Cabrito Goat Meat began selling goat meat, sourced from British dairy farms to London restaurants in 2012. To reflect the increasing demand and appetite from diners he developed a range of products, making kid meat widely available. James also felt he could do something about the ridiculous waste of the male billy goats from the dairy industry, an ‘ethical car-crash’. Although not organic we share the same philosophy as James and this is why we are excited to be working with Cabrito to provide you with ethical and sustainable meat.   

  • Prepare: 1 Hour
  • Cook: 40 Minutes
  • Serves 8
Ingredients & instructions

1x Boned Leg of Kid, Pink Himalayan Salt, and Pepper 

For the Marinade:

Juice of half a Lemon

2x Tablespoons of Harissa Paste 

2x Tablespoon of Olive Oil 

3x Crushed Garlic Gloves

3x Bay Leaves

For the Preserved Lemon Dressing :

3x Preserved Lemons (Rind only)

4x Tablespoons of Olive Oil 

Juice of half a Lemon

4 tablespoons of finely chopped Coriander and/or Parsley


Mix the marinade ingredients together in a wide dish, add the Leg of Kid and turn to coat both sides, season with the salt and pepper, cover the dish and place in the fridge overnight so the flavours infuse with the meat. when you are ready to cook your marinaded leg of kid pop the preserved lemon rind, oil, and lemon juice into a blender and blitz into a coarse paste then stir through the chopped herbs. This is a great recipe for the BBQ or in the Oven, we love ours to be nicely pink or you can leave longer for more well-done meat, remove from the BBQ or oven and coat with the preserved lemon dressing. Cover with foil and leave to rest for 10 minutes before slicing to serve on a crispy salad with a slice of warm herby naan bread.

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