Goat & Mutton

Goat is the meat of every celebration in this city — nyama choma, pilau, biryani, a pot of soup for someone who has just come home. We cut it bone-in by default, because that is where the flavour lives.

How to choose

Leg and shoulder for the grill or a roast. Ribs and neck for stew and pilau. Breast and flank for soup. Matumbo and tripe need a long boil before anything else happens to them.

How we cut it

Cut to pot size, jointed for choma, or diced small for pilau. Any weight from 0.5 kg on the cuts sold per kilogram.

Keeping it

2–3 days in the fridge, up to four months frozen. Goat is lean — once cooked, keep leftovers covered in their own liquid or they dry out overnight.

Delivery and payment

Same-day delivery across Nairobi for orders placed before 6:30 PM, from KSh 150 depending on the area. Pay by M-Pesa to till 9700565 (Buy Goods) when you place the order — the name on your phone should read DannyKam Butchery. We start cutting once the payment is confirmed.