Curry Goat

Why not try something different for dinner this week, courtesy of one of our lovely customers, Natalie Busby has provided us with this recipe.  You will find diced goat meat in our freezer section at only £5 per kg.

Serves 4


  • 1kg lean goat meat
  • juice of 1/2 Lime
  • 2 tbsp mild curry powder
  • 2 tbsp all-purpose seasoning
  • 6 tbsp sunflower or groundnut oil
  • 425ml vegetable stock
  • 1 onion, roughly chopped
  • 2cm piece of root ginger, finely chopped
  • 1 hot red chilli, seeds left in, chopped
  • 2 garlic cloves, finely chopped
  • 10 allspice berries
  • 1/2 red pepper, deseeded & cubed
  • 1/2 green pepper, deseeded & cubed
  • 2 spring onions, green part only, roughly chopped
  • 2 tbsp chopped flat leaf parsley
  • 2 tbsp chopped fresh coriander
  • salt & pepper
  • 2 waxy potatoes, cut into chunks, boiled rice to serve
  1. Wash the meat and pat dry- its fine if there are some small bones in it as this adds to the flavour.  Cut it into chunks, then put it in a large bowl with the lime juice, curry powder and all-purpose seasoning.  turn it over with your hands to ensure the meat is well coated.  Leave to marinate for 4 hours in the fridge.
  2. Heat a large non stick casserole or heavy-based saucepan until it is very hot, then add the oil.  When the oil is very hot put the goat in and turn the chunks over with a wooden spoon to coat the meat with the oil. Cover with a lid, turn the heat right down very low and leave to simmer for 45 minutes.  The goat will sweat in its own gravy, locking in all the juices.  Keep checking the pot to make sure the meat isn't getting scorched on the bottom.
  3. After 45 minutes, add 150ml of the stock, bring to the boil, turn the heat right down, cover and leave again to just simmer.  After another 45 minutes, repeat this with another 150ml of stock and cook for another 45 minutes.
  4. Add the onion, ginger, chilli, garlic and allspice and sir gently.  Add the rest of the ingredients, including the rest of the stock - except the potato and rice, and bring to the boil.  Turn the heat down again, cover and cook for another 2 hours, stirring from time to time.  Keep an eye on it and add more stock if it seams dry.  Twenty minutes before the end of cooking time add the potatoes and gently stir them in.  Once the potatoes are soft, check the curry seasoning and serve with boiled rice.

Enjoy plenty of guilt free BBQ's this summer with a few tips from Bates Body Factory and a helping hand from The Buckingham Butcher!

We all know what it is like when you want to lose a few pounds for summer, or perhaps you feel like you have and are now worried about enjoying yourself this summer? BBQ’s are great for weight loss as it’s similar to grilling as no added fats are involved in the cook process. On the downside, most barbecues involve an abundance of food and drink, so it’s easy to overindulge. Well there is no need to worry anymore with these simple ‘keeping it healthy’ tips which will allow you to enjoy BBQ’s with your friends and family this summer!

1 – Go Lean

Whilst we all associate BBQ’s with sausages, burgers and ribs, there are also plenty of healthier alternatives available. Examples include chicken (skinless varieties), sirloin steak, trimmed pork chops, fish and vegetables, all of which taste great grilled on the Barbie!

Don’t be afraid to be adventurous when using lean cuts, try making your own lean burgers.  We use the BB’s ‘extra lean’ steak mince mixed with fresh herbs, grated veg, chopped shallots combined with egg and breadcrumbs. You could also try some salmon and vegetable skewers, simple to make and great for the waistline.

 It is also important to enjoy what you eat so don’t deny yourself, if you fancy some sausages after a good week then go for it, just be sensible and watch how many you have. We love to enjoy a few of the BB’s Lamb and mint sausages (our favorite here at Bates Body Factory) or if we want to be that bit healthier the BB’s chicken sausages with lemon and thyme makes a great substitute.

2 – Swap marinades for dry rubs

Lots of off the shelf sauces will be high in sugars, which can add those unwanted calories to your lean cut of meat. Go for the dry rubs or venture into your herbs and spices cupboard. A few we would recommend include paprika, cayenne pepper, cumin, rosemary, thyme, sage, basil, and of course garlic.  You can also add instant flavor with Worcestershire sauce, low sodium soy or a simple squeeze of fresh lemon and some black pepper.

Personally we have found the BB’s meat to taste great when cooked on the BBQ plain, especially the chicken and steak so don’t worry if your cupboards aren’t stocked.

3 – Get wholemeal

You don’t need to forgo the buns and rolls just because you are on a diet. If you make sensible decisions they can be enjoyed as part of a healthy diet. We like to have spicy bbq chicken in a wholemeal pitta bread, or our lean burgers in a Kingsmill wholemeal thin!

Remember though not everything on the BBQ has to go in a roll, if you go for the hot dog have your burger with some salad or coleslaw instead.

4 – Dip wisely

Be careful not to go crazy on with the crisps and dips. If you want to enjoy a few, opt for the tomato and yogurt based dips or bring along some reduced fat hummus. Swap crisps for vegetable crudités and try to avoid the creamy calorie dense dips.

5 – Don’t add calories in your side dishes

A simple salad can taste great in the summer alongside a flame grilled steak, but there are plenty of other exciting sides you can add to your BBQ spread. Try corn on the cob with garlic and chill, feta and chickpea salad, tabbouleh, sweet baked potatoes, healthy homemade coleslaw or vegetable kebabs.  

Check out our healthy tabbouleh recipe below (Serves 2):

·         50g Bulgar Wheat 

·         50g fresh, chopped coriander (use parsley if you aren’t a fan of coriander)

·         200g ripe tomatoes diced

·         1 red onion finely chopped

·         ¼ cucumber finely diced

·         Juice of ½ a lemon

·         1 tbsp. olive oil


1)      Rinse the bulgar wheat in a sieve until the water runs clear. Drain well. Cook as per the package instructions.

2)       Keeping the coriander in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour.

3)      Put the chopped herbs in a large bowl and add the tomato, cucumber and onion.

4)      Thoroughly drain the bulgar, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

Tip: This always tastes better the next day when the flavours have infused, so try making it a day in advance!

6 – Alcohol

We all know a proper summer BBQ should be washed down with an ice cold beer or a large glass of wine, but a few wise choices could save you those extra calories. Try adding some ice and soda to half a glass of white wine, this way you are reducing your unit and calorie intake without feeling like you are missing out. Another low calorie option would be to try a clear spirit with flavoured sparkling water. My favourite is gin with lemon and lime infused sparking water.

Treat alcohol as you would food when looking to lose weight. You wouldn’t eat 3 burgers and expect to shed a few pounds; this works the same if you are indulging in 4 or 5 pints! Remember it’s all about balance.

7 – Don’t be too hasty

We have all been here, the BBQ Gas goes off and the table is laden with BBQ treats…”what do I have first?” BBQ’s are great for grazing throughout the evening so have a small plate to begin with and go back for seconds later. Don’t over do it in the first sitting, your body needs a chance to burn off those calories before you plough a load more in! Go steady and anything you didn’t get to try will taste great the next day for lunch.

For more tips and advice on healthy eating visit our website

Slow-cooked leg or shoulder of lamb

We’re now stocking fantastic local lamb, courtesy of Buckingham’s Farmer George, so here’s a great recipe to make the most of that gorgeous meat.

And it’s a doddle to make! No one wants to be slaving over a hot oven during the summer; this recipe allows you to just bung it in the oven and go and have fun for a few hours.

The recipe is courtesy of Janet Street-Porter, would you believe? As well as being a pioneering media personality, who doesn’t mince her words, she’s also apparently pretty handy in the kitchen. We still wouldn’t want to get on the wrong side of her, mind you…

You Will Need:-
A Leg or Shoulder of Lamb
2 Onions
2 Leeks
3 Carrots
2 Celery Stalks
Thyme or Rosemary
2 Cloves Garlic, chopped
Half Bottle of White Wine

What To Do:-

  • Preheat your oven to 150 degrees C.
  • Heat a slug of olive oil in a roasting tray large enough to hold the lamb and brown the shoulder all over. Place to one side.
  • Whizz up all the vegetables, aside from the garlic, in a blender until finely chopped.
  • Add to the tray and brown them, adding more oil if you need to.
  • Add the thyme or rosemary, plus the garlic.
  • Place the meat on top, season with salt and pepper and pour over the wine.
  • Cover with two layers of foil and leave it in the oven for at least four hours. The meat will fall off the bone.

You can serve this as a traditional roast dinner – mash up a bit of the veg in a blender and stir back into the sauce to thicken it.

But at this time of the year, it’s nice to serve in soft white baps or pitta bread with some salad and hummus. And enjoy it alfresco!


Trevor, The Buckingham Butcher

Ring the changes with The Buckingham Butcher's top sausages recipes

Our sausages have been flying off the shelves since we opened last week, so we thought we’d give you some ideas for serving them that don’t involve mash or the BBQ (although both of those options are always well received!).

Don’t forget we have 11 different varieties to choose from here – and all cost just £5 for approximately 18 sausages.

(Serves 4)

You’ll Need:-
2kg of Cherry Tomatoes
Fresh Thyme
Fresh Rosemary
Couple of Bay Leaves
1tbsp Dried Oregano
3 Cloves of Garlic, Chopped
Olive Oil
Balsamic Vinegar
12 Sausages (Cumberland or Lincolnshire are recommended, but choose your favourites)

What To Do:-
Preheat the oven to 190, Gas Mark 5.
Place the tomatoes in a big, wide roasting tray.
Add the herbs, garlic and sausages.
Drizzle with the olive oil and balsamic vinegar, and season with salt and pepper
Bake for 30 minutes.
Give the tray a shake, turn the sausages over, then put back in the oven for 15-20 minutes.
Serve with crusty bread, and if you have any of the tomato mixture left over, it makes an amazing pasta sauce.

(Serves 4)

You’ll Need:-
600g New Potatoes, Cut into Bite-Sized Chunks
1tbsp Olive/Rapeseed Oil
2 Onions, Thickly Sliced
8 Sausages

Dressing: 1 tbsp Olive Oil, 2tsp wholegrain/Dijon Mustard, 2 tsp Honey, Salt & Pepper

What To Do:-
In a pan of boiling water cook the potatoes for 10-15 minutes, until tender. Drain.
While the potatoes are cooking, heat the oil in a frying pan and add the sausages.
Cook for approx. 5 minutes, then add the onions.
Cook for another 10-15 minutes until the sausages are cooked.
When cool enough, slice them.
Whisk up the dressing ingredients in a bowl. Add the sausages, onion and potatoes and toss. 


Trevor, The Buckingham Butcher