The dairy goats are milked twice a day, all the milk passes through a pasteuriser before being put into pint cartons and refrigerated.
As well as the pasteurised milk we also offer yoghurt and kefir.
Fudge is a new venture and a very welcomed one as a gift or to hide away from everyone else.
Goat milk has many health benefits in particular for those who are lactose intolerant, it is easier to digest, is high in calcium, low in cholesterol please google this and read what the dieticians have to say.
If you would like to purchase any of our products or wish to learn more please contact us We also offer a self collect from the farm or you can find us at the events listed on our events page.
1 ½ oz Pudding Rice
1 ½ oz Sugar
1-1 ½ oz Raisins (optional)
Blob of Butter
1 Pint of Piper Holes Goat Milk
½ teaspoon nutmeg (optional)
1. Grease and oven proof dish and put in the dry ingredients.
2. Add the blob of butter and pour in the goats milk.
3. Sprinkle with nutmeg (if chosen to use)
4. Bake at 180C/350F/Gas 4 for 1 hour or until the pudding is thick enough for your taste.
3x Large Scoop of Vanilla Ice cream (Goat milk ice cream makes it lovely and creamy)
120ml of Piper Hole’s Goat Milk.
½ Packet of fresh Raspberries
1. Place all of the above ingredients into a blender.
2. And blend until the consistency is what you had hoped for. If you like a thick milkshake don’t blend for more than 10seconds, if you like a more thin and watery then blend for a lot longer.
3. Pour the Milkshake into a glass and top with whipped cream and fresh Raspberries.
Capra Meats is run by Georgia. A young farmer, working on the family farm. Thanks to the help and support by the Princes Trust, who help young people pursue a career in agriculture, she is able to home rear Billy Kid goats from birth from the dairy herd. These are then sold as a range of quality cuts of meat.
Goat meat has a varied amount of qualities that are beneficial to our daily diet and is becoming one of our healthier options. It holds lower calories, low total fat, low saturated fat and low cholesterol, combined with its high iron and protein content. Goat meat is an excellent choice for anybody looking for a healthy red meat, as it is leaner, thicker and a much healthier choice when compared to equal serving sizes of chicken, beef or pork.
As the demand for goat meat is increasing in the UK we are confident in selling our home reared produce as a niche market, at local farmers markets, agricultural shows and local restaurants.
1 ½ tbsp olive oil
1 onion (thinly sliced)
½ tbsp finely chopped fresh root ginger
500g boneless diced goat
1 tsp ground cumin
1 tsp paprika
1tsp ground coriander
1 tsp ground cinnamon (or 1 cinnamon stick)
200g sweet potato cut into chunks
125g pitted dates
METHOD 1. Heat the oil in a large, deep pan. Add the onions, then gently fry until softened for about 5 minutes. Stir in the ginger, add the meat in batches, and all then fry all the sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon, then cook for 1 minute.
2. Add the passata and 250ml water, then bring to boil, stirring at all times. Season well, then cover and simmer for 1 ½ hours, until the goat meat is tender. (maybe try this in a slow cooker for 4hrs, goat meat becomes more tender and falls apart the longer you cook it for), keep checking up on the pan and add a little bit of water or some more passata if its using the liquid up too much.
3. Option 1- If you are cooking in a tagine add the sweet potatoes, stir well, cover again, then cook for 20mins or until potatoes are tender. Option 2- If you are cooking in the slow cooker add the sweet potatoes 1 ½ hours before the end of the cooking time, stir well and cover again.
4. Stir in the dates and heat through for 5 minutes, taste and add more seasoning if necessary and then enjoy. This tagine is lovely Served with rice or spicy potato wedges.
5 medium garlic cloves
Two 5cm rosemary sprigs
1.2kg boneless diced goat
120ml dry Marsala (or dry red wine)
360ml Chicken stock cubes
2 bay leaves (optional)
455g potatoes chopped into cubes
1 teaspoon of grated lemon zest
255g x2 artichoke hearts
1. Pour some olive oil into a big stewing pan. Add the garlic and rosemary sprigs, then set the pot onto medium heat. Cook for 2-3 minutes as the oil heats, lightly infusing it with those flavours.
2. Add the goat meat, in batches if necessary; browning each chunk on all sides. Once some of the chunks are well browned, stack these up along the inside rim of the pan and add more to the centre. Stack the garlic and rosemary sprigs among the meat as well, so they do not burn. Every once in a while stir everything so nothing sticks to the pan or sides. (if helps take the first batch of meat, garlic and rosemary out onto a plate so they don’t blacken, just add them all in when you are ready for the next step)
3. Sprinkle the salt and pepper over the meat, stir well, and then pour in the Marsala or one if its substitutes. As it boils, scrape up all the browned stuff in the pot. Keep boiling until the added liquid has reduced from its original amount by about a third.
4. Tip the stock into the pan and tuck in the bay leaves. When the stew is simmering again, cover the pan, reduce the heat to low, and simmer slowly for an hour.
5. Stir in the potato cubes and lemon zest. Continue cooking, stirring occasionally, for about an hour or more, or until the goat pieces are tender.
6. Stir in the artichoke hearts. Cover and cook for 10 minutes or more, or until the artichoke hearts are heated through. Remove the bay leaves and taste for salt before serving.