ENVIRONMENT & DIET
Our goats are pasture-fed, free range and extensively reared at our sustainable, beachside farm at Lunan Bay in Angus, Scotland. We introduced goats to our farm for environmental benefits that they bring, and to offer a more sustainable, healthy meat option.
We manage our farm using a regenerative agriculture approach which produces more nutrient dense food, increases biodiversity, enriches our soils and lowers our carbon footprint.
Goats are the masters of regenerative agriculture, by selectively browsing the invasive weeds and helping to increase biodiversity. They have a lower carbon footprint than many other livestock, their meat has a higher nutritional value, they eliminate invasive, non-native weeds and they help recycle trace minerals back to the surface soil by selecting deep rooted plants.
All these benefits to the environment are mainly due to goats have unique digestive systems to safely metabolise weeds, including possessing horny pad in their mouth to pulverise seeds, so they don’t self-fertilise leaving the land in a better condition than they found it. Goat manure is a great source of potassium, potash and nitrogen, which we use to nourish soil in fields. Healthy goats produce small pellets of manure which has the benefit of not burning or suffocating the grass beneath it.
Our Lunan Bay Goats are born and breed on by us on our farm, so we have full control over their diet and environment. We do not bring in goats which have been bred elsewhere to finish off. Our goats are extensively reared in a free range environment from April to November on our farm, then when the weather gets too cold and wet, we bring our female goats inside from December to March, during this time they kid the next generation under our watchful eyes. We supplement their natural varied diet, with homegrown varieties of hay including the natural goat superfood, lucerne. Our goats are also slaughtered in Scotland at an artisan abattoir and butchery, Downfield Farm in Fife, which are have a close working relationship with.
We believe that the ethical way to commercially farm goats and all livestock is to ultimately utilise the whole animal. That’s why we support nose-to-tail eating and the chefs who share this ethos. We supply whole and half carcasses of our goats, complete with offal to our customers. Because we have a close working relationship with our artisan abattoir and butchery, Downfield Farm in Fife, Scotalnd, we are able to supply more bespoke cuts and offal including caul fat and tongue.
In terms of nutritional value, goat meat offers a healthy alternative. Goat meat is extremely low in fat, in fact, the only meat (white or red) to have less fat is ostrich at 2.8 percent (goat – 3%, turkey – 5.0%, chicken – 7.4%, beef – 18.8%). Moreover, goat meat has less calories and cholesterol than chicken, beef, pork, or lamb.
A 100g serving, or 3.5oz, has 109 calories and contains 20.6g of protein. With low cholesterol and zero carbohydrates, and only 2g of fat, goat meat certainly qualifies as a lean, healthy protein with numerous nutritional benefits. Goat meat also contains beneficial iron and large quantities of heart-stabilizing potassium. Furthermore, goat meat’s low sodium levels may be useful to diners dealing with blood pressure issues.