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Rare Breed Goats
British Rare & Native Goat Breeds and Jorvik the Bagot Goat who is the star of the show are located in the Highlands of Scotland, UK
British Rare & Native Goat Breeds and Jorvik the Bagot Goat who is the star of the show are located in the Highlands of Scotland, UK


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Today we lost a special friend....our Dill Scriv
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Up early this morning...lots of work on #rarebreedgoats
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The Bagot Goat is one of the rarest breeds of goats in the world, so new born life is extremely important to us at Rare Breed Goats, and we go that extra mile to protect them.

Having carefully bred them using our top class Billies and Nannies we know that their future is bright and that of the breeds survival is helped by our important work.

Having the best genetics of those left in the world we know we make a difference.

Thank you for supporting what we do, and sharing with your friends and family this breeds importance in the world.

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Happy St George's Day

- The True Dragon by Brian Patten

St George was out walking
He met a dragon on a hill,
It was wise and wonderful
Too glorious to kill

It slept amongst the wild thyme
Where the oxlips and violets grow
Its skin was a luminous fire
That made the English landscape glow

Its tears were England’s crystal rivers
Its breath the mist on England’s moors
Its larder was England’s orchards,
Its house was without doors

St George was in awe of it
It was a thing apart
He hid the sleeping dragon
Inside every English heart

So on this day let’s celebrate
England’s valleys full of light,
The green fire of the landscape
Lakes shivering with delight

Let’s celebrate St George’s Day,
The dragon in repose;
The brilliant lark ascending,
The yew, the oak, the rose
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Here’s to hoping this Easter holiday brings your family health, happiness, and lots of love.
From all of us at Rare Breed Goats a very Happy Easter to you all.
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There is a reason some people think they can do everything....they listened to their mothers.
Happy Mothers Day to you all, and especially mine xx

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Lots of fab restaurants out there...chosen my fav....
Originally shared by ****
We feel it is about time we make a concerted effort to get ourselves recommend by some of the excellent food guides out there. So if anyone has the time and the inclination, could we be cheeky and ask that you please leave us a vote - there is a chance of prize in it for you too!
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You gota love goats...
Avon and Somerset police scramble helicopter to rescue a trapped child at Cheddar Gorge, only to find a baby goat … No kidding!
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Pancake Day....Woop Woop - I just love them

Pancake Facts;
- Pancake Day or Shrove Tuesday is the traditional feast day before the start of Lent on Ash Wednesday.
- Lent (the 40 days before Easter) was traditionally a time of fasting and on Shrove Tuesday Christians went to confession and were 'shriven' (absolved from their sins).
- Shrove Tuesday was the last chance to use up eggs and fats before embarking on the Lenten fast. Pancakes are the perfect way of using up these prohibited ingredients!
- Old English pancake batter was mixed with ale.

Pancakes Around The World;
- German and French pancakes are baked very thin and served with sweet or savoury fillings. The French crêpe is thin and crispy - a crêpe suzette is folded or rolled and heated in a sauce of butter, sugar, citrus juice, and liqueur.
- Russian blinis, usually prepared with buckwheat, are thin, crisp pancakes, and commonly served with caviar and sour cream or folded over and filled with cream cheese or jam.
- Mexican tortillas are often served folded over a bean or meat filling and topped by tomato sauce.
- American pancakes are thicker. They are sometimes called battercakes, griddlecakes, or flapjacks and are usually leavened with baking powder or baking soda and served with syrup.
- Mardi Gras: The French name for Shrove Tuesday (literally 'Fat Tuesday' - nice) has been given to a number of Mardi Gras carnivals around the world. Among the most famous are those of Rio de Janeiro and New Orleans.
So here's how you make the perfect Pancake for...well me...

1 free range egg (maybe two depending on size)
½ pint of milk
plain flour - about 4 heaped dessertspoonfuls
lemon juice

Step One
Whisk the egg in a measuring jug.
Step Two
Add milk up to the ½ pint mark. You can use any sort of milk. Whisk mixture.
Step Three
Add the flour, one spoonful at a time :-) Whisk well each time to make a smooth batter.

The batter should have the consistency of single cream.
Add more milk or flour until it looks right.

Step Four
Add a few drops of oil to the pan. You can use any oil but a light oil is best.
Wait for the pan to become hot on a high heat.
Step Five
Pour two dessertspoonfuls of the batter into the pan and spread it around with the back of the spoon. Or, pick up the pan and tilt it to spread out the batter.

It doesn't take long for the first side to cook (~1 minute).
Test to see if the first side is cooked: lift the pan off the heat and shake it. When the pancake comes away from the pan, it's time to toss.

Cook the other side. Toss the pancake to check if it's cooked. Both sides of the pancake should be golden with brown speckles.

Remove from the pan.
Add a drop or two of oil to the pan between each pancake. Stack up cooked pancakes so they stay warm.
Step Six
Squeeze a lemon. Pour a couple of teaspoonfuls onto the cooked pancake and sprinkle all over with sugar.

Roll up the pancake and scoff! This amount of mixture will make 10 - 16 pancakes (so that's me catered for).

Tips & tricks
1) You need a good non-stick pan, preferably a heavy one. To cook the pancakes properly, the pan needs to be hot. If you buy a new pan, you're supposed to 'season' it before you use it (heat some oil in it, discard the oil, then use fresh oil for your cooking).
2) Tossing a pancake isn't rocket science but you need to practise. If it's just not happening for you, use a spatula!
3) For some reason, the first pancake is always rubbish. Eat this one straight away so no-one sees it, well that's my excuse.
4) Some people make the batter the other way around - by adding liquid to the flour. But this generates more washing up (bowl + measuring jug) so I do it the other way around.
5) Some folk think it's essential to leave the batter to cool in the fridge for half an hour or more before you use it. Apparently, this expands the starch molecules and you get a more viscous batter. Hmm. I've never bothered...
6) Some other folk think it's essential to use a metal spoon. Why??
7) To make Scotch pancakes (drop scones), use ¼ pint of milk instead. This makes a thick batter. Scotch pancakes should be smaller (only about 5" across).

Tasty fillings & topping
The most basic traditional way to eat pancakes is with sugar & lemon juice.
Sweet pancakes ('crêpes') are popular for breafast, snacks and as a dessert.
• Maple syrup or golden syrup
• Tinned fruit pie filling
• Ice cream & chocolate sauce
Savoury pancakes ('galettes') are easy to make for a French-style main course.
• Beans & sausages
• Leeks & cheese sauce - very nice
• Ham, cheese & egg ('le complet')

Leftovers, what leftovers but just incase...
Pancakes are best eaten immediately. Store any leftovers on a plate, covered in clear food wrap, in fridge.
Heat them in a pan - by folding them into quarters and reheat four at a time, or I'm told you can reheat them in a microwave - for a stack of six, one minute on high is fine hmm...

Enjoy your Pancake day....
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Betty one of our lovely Kune Kune pigs out on the hills enjoying this lovely winter sun...
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