Melt-in-Your-Mouth Slow Cooked Goat Shoulder
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat25gram
Protein40gram
Ingredients
- goat shoulder, bone-in (choose a fresh, well-marbled piece)1.5 kg
- olive oil (extra virgin preferred for flavor)2 tbsp
- onion (medium, preferably yellow for sweetness)1 piece
- garlic cloves (fresh, firm, avoid sprouted cloves)4 pieces
- fresh rosemary (for fragrant herbal notes)2 sprigs
- fresh thyme (adds depth of flavor)2 sprigs
- carrots (medium, washed and peeled)3 pieces
- celery stalks (washed)2 pieces
- salt (preferably sea salt or kosher salt)1.5 tsp
- black pepper (freshly ground for best taste)1 tsp
- water or low-sodium beef broth (to keep meat moist)500 ml
This slow cooked goat shoulder recipe delivers tender, flavorful meat with minimal effort. Slow cooking breaks down the tough shoulder cuts, resulting in melt-in-your-mouth texture that's perfect for a comforting meal. This recipe involves simple ingredients and straightforward steps suitable for cooks of all levels. The total cost of ingredients is approximately $16 (13€ / £11 / ₹1300) and yields around 4 servings, each with approximately 450 kcal. The recipe is hearty, gluten-free, and fairly easy with about 8 hours of slow cooking time (mostly unattended). Safety is emphasized with recommended internal temperatures and food handling tips throughout.
Preparation instructions
Prepare the Ingredients
1Peel and chop the onion, garlic, carrots, and celery into chunks. Trim off any excess fat from the goat shoulder. Pat the meat dry with paper towels, which helps to brown meat evenly.
Season the Meat
2Rub the goat shoulder all over with salt and freshly ground black pepper thoroughly for enhanced flavor.
Brown the Goat Shoulder
3Heat the olive oil in a large skillet or ovenproof pot over medium-high heat. Sear the goat shoulder on all sides until it has a nice brown crust, about 4-6 minutes per side. Browning adds rich flavor but avoid burning.
Prepare Slow Cooking Base
4Place chopped vegetables, garlic, rosemary, and thyme into the bottom of the slow cooker or braising pot. These will infuse flavor while the meat cooks.
Add the Meat and Liquids
5Place the browned goat shoulder on top of the vegetables. Pour the water or beef broth around the meat carefully to not wash off the seasoning.
Slow Cook the Meat
6Cover with the lid and cook on low heat for about 7-8 hours, or on high for 4-5 hours, until the goat meat is fork-tender. The internal temperature should reach at least 88°C (190°F) for tender slow-cooked goat. Use a meat thermometer inserted into the thickest part avoiding bone.
Rest and Serve
7Once cooked, carefully remove the goat shoulder and let it rest for 10-15 minutes before slicing or shredding. This allows juices to redistribute for moistness.
Cooking Tips
1Always use a meat thermometer to check doneness to ensure safety and optimal tenderness.
2Avoid cross-contamination by using separate cutting boards for raw meat and vegetables.
3You can substitute rosemary and thyme with bay leaves or oregano for a different herbal flavor.
4For a richer sauce, after removing the meat, simmer the vegetables and cooking liquid to reduce and thicken.
5Store leftovers in airtight containers in the refrigerator and consume within 3 days or freeze for up to 3 months.
Equipment Needed
- Slow cooker or ovenproof pot with lid
- Frying pan or skillet
- Sharp knife
- Cutting board
- Meat thermometer
- Tongs or spatula
- Measuring spoons and cup
Shopping List
- [ ] Goat shoulder (approximately 1.5 kg) - around $12. Choose meat with a good marbling and fresh smell.
- [ ] Olive oil (extra virgin) - small bottle approx $3. Look for cold-pressed and fragrant oil.
- [ ] Onion - about $0.50 each. Get firm, unblemished onions.
- [ ] Garlic cloves - about $0.50 per bulb. Select firm, dry bulbs with no green shoots.
- [ ] Fresh rosemary and thyme - $1.50 for small bunches. Choose bright green, fragrant herbs.
- [ ] Carrots and celery - approx $1.50 total. Choose firm, crisp vegetables.
- [ ] Salt and pepper - pantry staples, ensure freshness of pepper.
- [ ] Beef broth or water - broth approx $1.50 for 500 ml or use filtered water.
Total approximate cost: $16
FAQ
What internal temperature should goat shoulder reach when slow cooked?
The goat shoulder should reach an internal temperature of at least 88°C (190°F) for tender, well-cooked meat.
Can I use a slow cooker or an oven for this recipe?
Yes, you can use a slow cooker on low or high settings or cook covered in an oven at about 140°C (285°F) for similar times.
How do I avoid cross-contamination when preparing the goat?
Always use separate cutting boards and utensils for raw meat and other ingredients. Wash hands and surfaces thoroughly after handling raw meat.
Can I substitute goat shoulder with another cut of meat?
Yes, similar tough cuts like lamb shoulder or beef chuck can be used with adjusted cooking times.
Can leftovers be frozen?
Yes, cooled leftovers can be stored in airtight containers and frozen for up to 3 months for best quality.