Chops & Cutlets

Although Kid is great roasted, stewed & braised, listed below are a collection of recipes that are great & quick using Chops or Cutlets

  • A Taste of the Med:

For 4 people

400-500g of cherry toms
100g good black olives
Salt and Pepper
8-12 chops/cutlets (loin or rib)

Simply chop and mix the above ingredients together while the meat is being cooked for just a few minutes on each side (allowing 5 mins for the meat to rest).  Then serve the tomato and olive mix with the lovely tender chops – can be served with new potatoes



  • Pan roasted Chops with Blackberries and Sage

For 2 people

Knob of butter (goat butter is very authentic but not essential
Chops – loin or rib approx. 500g
Salt and Pepper
Sm Shallot, finely chopped
Fresh sage, chopped (3/4 leaves)
½ tsp ground cinnamon
Glug of dry white wine or vermouth
60ml milk (again goat if possible)
50g of blackberries
Oven: Hot 200⁰C

Melt butter in skillet and add seasoned chops – brown for matter of minutes and then pop in oven for 5 mins (depending how pink you like them…)

Set chops to one side – using the same skillet add shallot and soften followed by sage and cinnamon.  Allow the aroma to be released then add wine.  As it boils scrape off all the nice brown bits the meat left but be quick – there is not much liquid!

Add milk and blackberries.  Bring to boil for 1 min re season to taste then ladle over the chops








  • Racks One simple idea for Feeding 4:                                   

2 x 240g racks of kid
Dijon Mustard
Sage Leaves (chopped)
Salt and pepper
Mix altogether and rub over 5mins for pink – hot oven

  • Quick and tasty chop idea… herbs are key here…

Olive Oil
3 garlic cloves
Marjoram, Rosemary, Dill, Thyme, chopped – all to taste but approx. 1 tablespoon of each will be good when cooking for 4
Lemon zest
Salt and Pepper

Mix everything together including the chops – place in fridge for a couple of hours – important take out of the fridge and allow meat get to room temp – better for grilling

Heat grill/skillet and a couple of minutes on each side will do it! Simple -can be used with tenderloin as well…..