Goat Chops Jalapeno (serves four)

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...

Ingredients:

4 goat shoulders, 1in thick round bone or blade

1 tsp salt

tsp ground pepper

tsp ground cinnamon

1 8oz can crushed pineapple in juice

cup jalapeno jelly (or apricot jam)

cup fresh lemon juice

1 tsp mustard

Method:

• Sprinkle shoulders with mixture of salt, pepper and cinnamon.

• Combine remaining ingredients in a saucepan.

• Bring to the boil, stirring until jelly is melted.

• Grill or broil chops 4in from heat source for 8-10 minutes each side.

• Spoon sauce over goat during last five minutes of cooking time.

Recipe from Jack Mauldin, who breeds Boer goats