Step aside, lamb – goat is fast becoming a popular alternative for people after a sweet, flavourful meat. It’s ethical, more authentic when cooking certain cuisines and, when cooked properly, incredibly tender and delicious.

Our collection of goat recipes is the perfect introduction to cooking with this woefully underused meat. Get started with Food Urchin’s Goat lahmacun – a traditional Turkish take on pizza – or Zoe Adjonyoh’s Goat ragù, full of African spice and flavour. Goat shoulder is a great choice for Sunday roasts – try this Slow-roasted shoulder of goat with preserved lemons, garlic and coriander to see why. Finally, for a real dinner party showstopper, try Ollie Moore’s Spiced goat leg with tomato fondue, aubergine purée and courgette; a perfect example why eating this meat is on the rise.

You can now buy goat in high-end supermarkets, and most good butchers will be happy to order some in for you. Try using it as a substitute in your favourite lamb recipe for something a little different – you’ll soon see why chefs are putting it on their menus more and more.