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Goat: Lean, bold, and deeply flavourful. Bone-in pieces release natural gelatin as they cook, giving traditional Indian gravies their unmistakable depth.
130g
122g
122g
Lamb: Juicier and more succulent, with a softer bite and a milder, rounded flavour.
130g
122g
122g
Chef’s Tip: Best for Bhuna Gosht. Sear on high heat to caramelise the meat, then add water gradually to build a rich, balanced gravy.
Goat: Lean, bold, and deeply flavourful. Bone-in pieces release natural gelatin as they cook, giving traditional Indian gravies their unmistakable depth.
130g
122g
122g
Lamb: Juicier and more succulent, with a softer bite and a milder, rounded flavour.
130g
122g
122g
Chef’s Tip: Best for Bhuna Gosht. Sear on high heat to caramelise the meat, then add water gradually to build a rich, balanced gravy.
Goat: Large, sturdy cuts that hold their shape through long hours of Dum cooking.
Lamb: Naturally higher fat content that melts into the rice, enriching every layer with aroma and flavour.
Chef’s Tip: Marinate for 4 to 6 hours with raw papaya paste or thick yogurt so the spices penetrate right to the centre.
Goat: Clean, lean muscle meat. High in protein and ideal for spice-forward cooking.
Lamb: Soft, velvety cubes with gentle fat marbling for a richer finish.
Chef’s Tip: Perfect for Mutton Tikka, quick sautés, or slow-simmered lamb stews.
Goat Raan: Lean and muscular with a traditional, hearty bite.
Lamb Leg: Exceptionally tender, finished with a light fat cap that bastes the meat as it roasts.
Chef’s Tip: Slow-roast at 160°C. For goat, wrap in parchment or foil to retain moisture throughout cooking.
Goat / Lamb: The prized lower leg, rich in marrow and collagen.
Chef’s Tip: Essential for Nalli Nihari. Slow cooking melts the marrow into the gravy, creating a rich, sticky mouthfeel.
Goat Chops: Firm, savoury, and best paired with bold Indian spice rubs.
Lamb Chops (Rib Rack): A premium gourmet cut. Naturally tender and best cooked medium-rare with herbs.
Chef’s Tip: Grill on high heat for 3 to 4 minutes per side. Rest for 5 minutes before serving to retain juices.
Goat Shoulder: The most flavour-forward cut of the animal. Deep, intense taste that rewards slow cooking.
Lamb Shoulder: Richer and fattier than the leg, breaking down easily into soft, pull-apart meat.
Chef’s Tip: Ideal for slow-cooked curries, stews, and pulled mutton preparations.
Goat Keema: Lean with a granular texture. Perfect for Keema Matar, cutlets, and samosa fillings.
Lamb Keema: Juicier and richer, making it ideal for seekh kebabs and burger patties.
Chef’s Tip: Do not wash the mince. Pat dry if needed so it sears cleanly instead of releasing water.
Goat / Lamb: Deeply earthy, iron-rich, and full of character.
Chef’s Tip: Salt only after cooking to keep the liver tender.
Goat / Lamb: Carefully cleaned and flame-scorched for purity and flavour.
Chef’s Tip: Pressure cook with ginger and whole peppercorns for a traditional, nourishing Paya Shorba.
Goat / Lamb: Soft, creamy, and extremely delicate.
Chef’s Tip: Blanch in turmeric water for 2 minutes before cooking to firm the texture and remove any residual gamey notes.
Goat / Lamb: Dense, meaty, and surprisingly tender when cooked right. Mild in flavour with a rich, beefy depth.
Chef’s Tip: Slow-boil until tender, peel the outer skin, then slice and finish with spices or pan-sear for a crisp edge.
Goat / Lamb: Cleaned stomach lining with a firm bite and excellent ability to absorb spices.
Chef’s Tip: Parboil thoroughly, then cook slow with bold masalas. Essential for authentic Boti Curry or mixed offal gravies.
Goat / Lamb: Soft, mildly flavoured, and prized in traditional cooking for its richness and texture.
Chef’s Tip: Remove the outer membrane, slice gently, and cook on medium heat with minimal stirring to keep the texture intact.
Goat: Lean, bold, and deeply flavourful. Bone-in pieces release natural gelatin as they cook, giving traditional Indian gravies their unmistakable depth.
Lamb: Juicier and more succulent, with a softer bite and a milder, rounded flavour.
Chef’s Tip: Best for Bhuna Gosht. Sear on high heat to caramelise the meat, then add water gradually to build a rich, balanced gravy.
Goat: Large, sturdy cuts that hold their shape through long hours of Dum cooking.
Lamb: Naturally higher fat content that melts into the rice, enriching every layer with aroma and flavour.
Chef’s Tip: Marinate for 4 to 6 hours with raw papaya paste or thick yogurt so the spices penetrate right to the centre.
Goat: Clean, lean muscle meat. High in protein and ideal for spice-forward cooking.
Lamb: Soft, velvety cubes with gentle fat marbling for a richer finish.
Chef’s Tip: Perfect for Mutton Tikka, quick sautés, or slow-simmered lamb stews.
Goat Raan: Lean and muscular with a traditional, hearty bite.
Lamb Leg: Exceptionally tender, finished with a light fat cap that bastes the meat as it roasts.
Chef’s Tip: Slow-roast at 160°C. For goat, wrap in parchment or foil to retain moisture throughout cooking.
Goat / Lamb: The prized lower leg, rich in marrow and collagen.
Chef’s Tip: Essential for Nalli Nihari. Slow cooking melts the marrow into the gravy, creating a rich, sticky mouthfeel.
Goat Chops: Firm, savoury, and best paired with bold Indian spice rubs.
Lamb Chops (Rib Rack): A premium gourmet cut. Naturally tender and best cooked medium-rare with herbs.
Chef’s Tip: Grill on high heat for 3 to 4 minutes per side. Rest for 5 minutes before serving to retain juices.
Goat Shoulder: The most flavour-forward cut of the animal. Deep, intense taste that rewards slow cooking.
Lamb Shoulder: Richer and fattier than the leg, breaking down easily into soft, pull-apart meat.
Chef’s Tip: Ideal for slow-cooked curries, stews, and pulled mutton preparations.
Goat Keema: Lean with a granular texture. Perfect for Keema Matar, cutlets, and samosa fillings.
Lamb Keema: Juicier and richer, making it ideal for seekh kebabs and burger patties.
Chef’s Tip: Do not wash the mince. Pat dry if needed so it sears cleanly instead of releasing water.
Goat / Lamb: Deeply earthy, iron-rich, and full of character.
Chef’s Tip: Salt only after cooking to keep the liver tender.
Goat / Lamb: Carefully cleaned and flame-scorched for purity and flavour.
Chef’s Tip: Pressure cook with ginger and whole peppercorns for a traditional, nourishing Paya Shorba.
Goat / Lamb: Soft, creamy, and extremely delicate.
Chef’s Tip: Blanch in turmeric water for 2 minutes before cooking to firm the texture and remove any residual gamey notes.
Goat / Lamb: Dense, meaty, and surprisingly tender when cooked right. Mild in flavour with a rich, beefy depth.
Chef’s Tip: Slow-boil until tender, peel the outer skin, then slice and finish with spices or pan-sear for a crisp edge.
Goat / Lamb: Cleaned stomach lining with a firm bite and excellent ability to absorb spices.
Chef’s Tip: Parboil thoroughly, then cook slow with bold masalas. Essential for authentic Boti Curry or mixed offal gravies.
Goat / Lamb: Soft, mildly flavoured, and prized in traditional cooking for its richness and texture.
Chef’s Tip: Remove the outer membrane, slice gently, and cook on medium heat with minimal stirring to keep the texture intact.
