Slow-cooked goat shoulder seasoned with garlic and herbs on a rustic plate

Tender Slow-Cooked Garlic Goat Shoulder

Name: Tender Slow-Cooked Garlic Goat Shoulder
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6
Cuisine: international
Ingredients: 1.5 kg Goat shoulder (bone-in, skin removed) - choose fresh, firm meat with a pleasant smell; 8 pieces Garlic cloves (peeled and smashed) - fresh, firm cloves without green shoots; 3 tbsp Olive oil - extra virgin for best flavor; 2 tsp Salt - fine sea salt or kosher salt works well; 1 tsp Black pepper (freshly ground); 1 tsp Dried thyme; 1 tsp Dried rosemary (crushed); 1 piece Onion (large, sliced) - choose firm with no blemishes; 2 pieces Carrots (cut into chunks) - fresh, firm carrots; 250 ml Water or low-sodium broth

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

easy

6 hour

Nutritional value per serving

Calories450kcal

Carbs5gram

Fat28gram

Protein35gram

Ingredients

Quantity

Goat shoulder (bone-in, skin removed) - choose fresh, firm meat with a pleasant smell1.5 kg
Garlic cloves (peeled and smashed) - fresh, firm cloves without green shoots8 pieces
Olive oil - extra virgin for best flavor3 tbsp
Salt - fine sea salt or kosher salt works well2 tsp
Black pepper (freshly ground)1 tsp
Dried thyme1 tsp
Dried rosemary (crushed)1 tsp
Onion (large, sliced) - choose firm with no blemishes1 piece
Carrots (cut into chunks) - fresh, firm carrots2 pieces
Water or low-sodium broth250 ml

This recipe for slow-cooked goat shoulder with garlic delivers tender, juicy, and flavorful meat that's perfect for a comforting meal. The slow cooking method breaks down the tough fibers of the goat shoulder, infusing it with garlic aromas and spices for a mouthwatering dish. The total cost of ingredients is approximately $18 USD, €16, £14, and ₹1500, and the dish yields about 6 servings. Each serving contains around 450 calories, making it suitable for those on a moderate protein and fat diet. The recipe is easy in complexity and requires slow cooking time for the best results. Food safety is emphasized with recommended internal temperatures and proper handling guidelines through the recipe.

Preparation instructions

Prepare the goat shoulder

1Pat the goat shoulder dry with paper towels. This helps the seasoning stick and allows better browning. Rub the meat all over with salt, pepper, thyme, rosemary, and olive oil. Insert the smashed garlic cloves into small incisions made in the meat. Let it rest for 15 minutes at room temperature.

Prepare the slow cooker or oven setup

2If using a slow cooker, layer the bottom with sliced onions and carrot chunks for flavor and moisture. If using an oven, preheat it to 150°C (300°F) and use a heavy, oven-safe pot or Dutch oven.

Brown the meat (optional but recommended)

3Heat a skillet over medium-high heat, add a little olive oil, and brown the goat shoulder on all sides (about 3-4 minutes each side). This step seals in flavor but can be skipped for convenience.

Slow cook the meat

4Place the browned (or unbrowned) goat shoulder onto the bed of onions and carrots in the slow cooker or Dutch oven. Add 250 ml of water or broth. Cover with the lid. Cook on low for 6-8 hours or in the oven at 150°C for 4-5 hours, until the meat is very tender and easily pulls apart.

Check internal temperature and food safety

5Use a meat thermometer to check the internal temperature of the goat shoulder. It should reach at least 70°C (158°F) for safe consumption according to food safety guidelines. Slow cooking usually surpasses this comfortably. Ensure meat juices run clear, and the meat is tender.

Rest and serve

6Remove the meat from the cooker and let it rest covered loosely with foil for 10-15 minutes. This helps the juices redistribute. Then shred or slice the meat and serve with the cooked vegetables and your choice of sides.

Cooking Tips

1Avoid cross-contamination by using separate utensils and cutting boards for raw meat and other ingredients.

2If you do not have a slow cooker, you can cook it in a tightly covered pot in the oven at low heat.

3Marinate the meat overnight in garlic and herbs for even deeper flavor.

4Leftovers can be refrigerated for up to 3 days or frozen for 2 months.

Equipment

Slow cooker or oven with a heavy pot/Dutch oven
Meat thermometer
Sharp knife
Cutting board
Kitchen tongs or fork
Skillet (optional for browning)

Shopping List

[ ] Goat shoulder (1.5 kg) - Usually found in butcher shops or specialty stores; choose fresh with a pleasant smell.
[ ] Garlic cloves (8 pieces) - Choose firm cloves without discoloration or green shoots.
[ ] Olive oil (3 tbsp) - Extra virgin for best flavor.
[ ] Salt (2 tsp) - Fine sea salt or kosher.
[ ] Black pepper (1 tsp) - Freshly ground for best taste.
[ ] Dried thyme (1 tsp) - Look for whole leaf or powder, fresh.
[ ] Dried rosemary (1 tsp) - Crushed or whole, fresh aroma indicates quality.
[ ] Onion (1 large) - Firm with no soft spots.
[ ] Carrots (2 medium) - Firm and bright orange.
[ ] Broth or water (250 ml) - Low sodium broth for extra flavor or plain water.

Approximate total cost: $18 USD

FAQ

How do I know when the goat shoulder is fully cooked?

The goat shoulder should reach an internal temperature of at least 70°C (158°F) measured with a meat thermometer. The meat should be tender and easy to pull apart, and the juices should run clear.

Can I cook goat shoulder without a slow cooker?

Yes, you can cook it in a covered, heavy pot like a Dutch oven in an oven set to 150°C (300°F) for 4-5 hours until tender.

Is it necessary to brown the meat before slow cooking?

Browning is optional but recommended. It enhances the flavor and appearance, but you can skip it if pressed for time.

How can I avoid dry goat meat?

Slow cooking at low temperature with some moisture (broth or water) and covering the pot helps keep the meat juicy and tender. Resting the meat before serving also helps.