The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called bokjes, geitenlam.
In the Netherlands, goat meat is in season July to November, at its best in September and October. Goat meat is in season now, in November.
Goat kids are born in late winter on dairy goat farms; the male kids raised for meat are ready from late summer. A few farms sell them, mostly to order.
Ask whether the kids were raised on the farm or sold on as a day-old.
Protein, haem iron and vitamin B12, with less fat than lamb or beef.
To get the most: Slow, moist cooking suits the lean meat; the iron and B12 are unaffected by cooking time. Stock from the bones carries collagen.
On our nutrient density chart, a normal serving of goat (125 g) gives about three-quarters of a day's zinc and about half a day's vitamin B2, counting what your body absorbs. Its heme iron is absorbed in full. That puts it in the top 25% of the 244 foods we scored.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Cook it like lamb, a little longer: slow braises and curries suit it best.
Sold whole or in halves by most farms, so the bones, shanks and offal come with it. Stock from the bones carries a curry.
5 producers in The Field Guide sell goat meat, each checked against our inclusion criteria and listed by province.
Open on the map →visited by moss & marrowFarm · AssenBeef, lamb, goat, turkey · bones · organ meats · bone brothDates read on 2026-10-12. If a window on this page is wrong, tell us with a source.
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A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.