We Produce and Supply Australia's Finest Goatmeat
You can be assured to have a consistent quality eating experience every time.
Where to Buy
Find local butchers, providores, and restaurants stocking graded farm-raised Gourmet Goatlady goatmeat. Purchase and cook at home or have a restauranteur cook it for you. Either way, you’re in for a delicious treat.
Become a Supplier
We supply provedores, restaurants, wholesalers and butchers with our award winning produce and we’re committed to developing strong partnerships with our customers. If you’re a business interested in stocking our produce, we’d love to hear from you.
Our Story
Suppling The Best Pasture Raised Goatmeat Since 2009
Our goatmeat and specialty goatmeat products are award-winning and consistently of the highest quality. We are dedicated to raising and producing the finest farmed goatmeat in Australia and we want to help make farmed goatmeat a healthy staple food for all Australian families. Goatmeat is the most widely consumed meat in the world. It is also extremely low in fat and a good source of protein, iron, zinc, and vitamin B12. Farmed goatmeat is known for its tenderness, juiciness, and flavour.
Reliable consistent supply of graded meat by passionate paddock to plate farmers
- Australian grown
- Award winning
- Easy to cook
- Pasture raised
- Restaurant quality
- Health benefits
- Specialised breed
- Retail supplies
Food Industry Awards
“We are so excited to announce that we have one a gold and silver medal at the Sydney Royal Easter Show this year. This is exciting, because last year we won silver for the Smoked goat Cutlets, and this year it is gold. It is fabulous for us to be improving. This is a wonderful way to benchmark our products, along side with other top producers. The feedback we receive from the judging, is invaluable. We also won silver for our Gourmet Goat Lady smoked ribs, these are amazing on the barbeque, caramelised morsels of Yum.” Jo.
What They Are Saying
Laura & Grant Dalyrimple
“We’ve been buying Jo and Craig Stewart’s excellent, whole chevon and capretto Boer goats every fortnight since 2011 and they are wonderful to work with. It’s great to see this product increasing in popularity as consumers understand the superior quality of farmed over feral goat products.”
Laura and Grant, Feather and Bone Providore
Photo: Alan Benson.
Scott Williams
The first time I processed one of Jo’s goats I’d never seen a product like it – the flesh a deep red, the fat perfectly white, with actual marbling through the muscles, reminiscent of wagyu beef. I’ve cooked it plenty of different ways across our venues and the uptake on the product has always been amazing.
Head Chef | Rigazzi Wine and Pasta
Adam Moore
From paddock to the plate the care, love and quality behind Gourmet Goat Lady’s Goats showcases the passion and innovation that Jo and Craig Stewart put in as hardworking producers. As a chef I would proudly Recommend their goats for you menu or restaurant.
Research Chefs Association Certified Executive Chef (CEC) and a judge for Clubs NSW Chefs Table, TAA chef of the year, AHA Chef of the year