Slow cooked marinated goat rack served on a wooden platter with herbs

Succulent Slow-Cooked Marinated Goat Rack

Name: Succulent Slow-Cooked Marinated Goat Rack
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: global
Ingredients: 1 kg Goat rack (preferably fresh, look for firm meat with a clean smell); 4 pieces Garlic cloves (fresh and firm); 2 tbsp Fresh rosemary (choose bright green sprigs without browning); 3 tbsp Olive oil (extra virgin for best flavor); 2 tbsp Lemon juice (freshly squeezed); 1 tsp Ground cumin; 1 tsp Ground coriander; 1.5 tsp Salt (preferably sea salt); 1 tsp Black pepper (freshly ground); 1 tbsp Honey (optional, for a hint of sweetness and caramelization)

Home Page / Slow Cooker Recipes / Slow Cooking Goat Meat with Ease

medium

3 hour

Nutritional value per serving

Calories350kcal

Carbs3gram

Fat18gram

Protein42gram

Ingredients

Quantity

Goat rack (preferably fresh, look for firm meat with a clean smell)1 kg
Garlic cloves (fresh and firm)4 pieces
Fresh rosemary (choose bright green sprigs without browning)2 tbsp
Olive oil (extra virgin for best flavor)3 tbsp
Lemon juice (freshly squeezed)2 tbsp
Ground cumin1 tsp
Ground coriander1 tsp
Salt (preferably sea salt)1.5 tsp
Black pepper (freshly ground)1 tsp
Honey (optional, for a hint of sweetness and caramelization)1 tbsp

This recipe guides you through the process of slow cooking a marinated goat rack to achieve tender, flavorful meat perfect for a hearty meal. The marinade infuses the meat with rich spices while slow cooking ensures it remains juicy and soft. Ideal for home cooks looking to impress without complicated techniques. Total ingredient cost is approximately $15, €14, £12, and ₹1200, making it an affordable, gourmet dish. The dish is high in protein, suitable for low-carb diets, of medium complexity, and takes around 4 hours from start to finish including marinating time.

Preparation instructions

Prepare the Marinade

1In a bowl, vigorously mix minced garlic, chopped rosemary, olive oil, lemon juice, ground cumin, ground coriander, salt, black pepper, and honey if using. This marinade will tenderize and flavor the goat meat deeply.

Marinate the Goat Rack

2Place the goat rack in a large resealable bag or covered dish and pour the marinade over it. Massage the marinade to coat evenly. Refrigerate for at least 2 hours, preferably overnight for the best flavor and tenderness.

Preheat the Oven

3Set your oven to 130°C (265°F) for slow cooking. This low heat will ensure gentle, even cooking and help break down the meat fibers for tenderness.

Prepare the Goat Rack for Cooking

4Remove the marinated goat rack from the fridge. Place it in a roasting pan, fat side up, allowing the fat to baste the meat during slow cooking.

Slow Cook the Goat Rack

5Cover the roasting pan tightly with aluminum foil to keep the moisture in. Place it in the oven and cook slowly for approximately 3 hours. Slow cooking at low temperature ensures tenderness and retains juiciness.

Check the Internal Temperature

6After 3 hours, remove the foil and insert a meat thermometer into the thickest part of the goat rack. The safe internal temperature for goat is 70°C (158°F). If it hasn't reached this temperature, continue cooking, checking every 15 minutes.

Rest the Meat

7Once the desired temperature is reached, remove the goat rack from the oven and let it rest, covered loosely with foil, for 10-15 minutes. Resting allows the juices to redistribute, ensuring moist meat.

Slice and Serve

8Cut the goat rack between the ribs into chops and serve immediately with your favorite sides. Enjoy your tender, flavorful slow-cooked goat rack!

Cooking Tips

1To avoid cross-contamination, always use separate cutting boards and utensils for raw meat and other ingredients.

2Ensure your meat thermometer is clean before use to get accurate readings.

3If you don’t have a meat thermometer, check for doneness by cutting into the meat; it should be firm but tender, and juices should run clear.

4Marinating overnight enhances flavor and helps tenderize the meat fully.

5For a smoky flavor, add a teaspoon of smoked paprika to the marinade.

6Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Required Equipment

Oven
Roasting pan
Aluminum foil
Meat thermometer
Mixing bowl
Knife and chopping board
Measuring spoons

Shopping List

[ ] Goat rack - Approx. $12 (Choose fresh, firm meat with no unpleasant odor)
[ ] Garlic cloves - Approx. $0.50 (Choose firm cloves without sprouting)
[ ] Fresh rosemary - Approx. $1.00 (Look for bright green, fresh sprigs)
[ ] Olive oil (extra virgin) - Approx. $1.50 (Select high-quality for best taste)
[ ] Lemon (for juice) - Approx. $0.50 (Pick firm lemons with a bright yellow color)
[ ] Ground cumin - Approx. $0.30 (Purchase from a reliable source)
[ ] Ground coriander - Approx. $0.30 (Use fresh for best aroma)
[ ] Salt - Approx. $0.10 (Sea salt preferred)
[ ] Black pepper - Approx. $0.10 (Freshly ground is recommended)
[ ] Honey (optional) - Approx. $0.70 (Get raw and unprocessed if possible) Total Approximate Cost: $16.00

FAQ

What internal temperature should goat meat be cooked to?

Goat meat should be cooked to a safe internal temperature of 70°C (158°F) to ensure it is safe to eat.

Can I marinate the goat rack for less than 2 hours?

Yes, but marinating for at least 2 hours is recommended for flavor. Overnight marinating yields the best taste and tenderness.

What if I don’t have a meat thermometer?

You can check doneness by making a small cut into the meat to see if it's tender and the juices run clear, but a meat thermometer provides the most reliable result.

How do I avoid cross-contamination when handling raw goat meat?

Always use separate cutting boards and utensils for raw meat and wash your hands thoroughly with soap and water after handling. Clean all surfaces and tools after use.