Heat a heavy bottomed pan over medium-high heat. While the pan is heating, salt and pepper the chops to taste. Sprinkle the chops with a fairly heavy coating of marjoram on both sides. Add oil and ...

Now that my family are on the move and socialising again, it’s not unusual for me to be cooking for just myself and my husband. This is a chance to indulge in better cuts of meat, so I picked up some ...

Goat is a wonderful meat, tragically underused and underappreciated in the UK. While goat dairy products have flourished in popularity, the meat remains something that graces few tables and restaurant ...

WITH goat meat set to make an appearance on Scottish menus later this year, our reporter hunted down a recipe you may want to try... Did you know with a Digital Subscription to The Scotsman, you can ...

Kyria Maria used a shoulder of nanny goat, or what she referred to as mother goat, roughly cut into chops, so she had to boil it first to tenderise it and remove some of the fat. She usually boils it ...

Put everything but the chops into a mixing bowl and mix thoroughly. Add the chops and mix them around to cover completely. Let the chops soak up all those flavors for about 30 minutes then remove, ...

A white wine-goat cheese reduction sauce tops a simple preparation of lamb chops in this quick recipe that can be served for anything from a special occasion to a weeknight dinner. Preheat oven to ...

The latter is shopping in the raw: get in, prod, point, sniff, haggle — and get out. But the sometimes chaotic nature brings its rewards. Ingredients seldom seen outside their native cuisine are ...