Tender Slow-Cooked Marinated Goat Fillet
Nutritional value per serving
Calories350kcal
Carbs8gram
Fat12gram
Protein40gram
Ingredients
- Goat fillet800 g
- Olive oil (extra virgin, fruity for best flavor)3 tbsp
- Garlic cloves (fresh, firm, no sprouts)4 pieces
- Fresh rosemary (choose bright green, fragrant sprigs)2 tbsp
- Fresh thyme (small sprigs)1 tbsp
- Lemon juice (freshly squeezed)2 tbsp
- Salt (fine sea salt)1.5 tsp
- Black pepper (freshly ground)1 tsp
- Onion (medium, sliced)1 piece
- Beef or vegetable broth (low sodium)250 ml
This slow-cooked marinated goat fillet recipe is designed to bring out the best flavors of the goat meat while making it tender and juicy. The marination adds depth of flavor, and the slow cooking process guarantees a melt-in-your-mouth texture that’s perfect for any occasion. The dish is relatively easy to prepare and ideal for beginner home cooks wanting to tackle something special without hassle. The total cost of ingredients is approximately $12 USD, €11, £9, and ₹900. The total caloric content per serving is about 350 kcal. This recipe is suitable for a high-protein diet and moderate complexity, with a total cooking time of approximately 4 hours and 45 minutes, including marinating and slow cooking.
Preparation instructions
Prepare the Marinade
1Peel and mince garlic finely. Strip rosemary and thyme leaves from stems and chop lightly. In a bowl, combine olive oil, minced garlic, chopped herbs, lemon juice, salt, and black pepper. Mix well to form a marinade that will tenderize and flavor the goat fillet.
Marinate the Goat Fillet
2Pat dry the goat fillet with paper towels to remove excess moisture. Place the fillet in a resealable plastic bag or a shallow dish and pour in the marinade. Massage the marinade into the meat gently to coat evenly. Seal the bag or cover the dish with cling film. Refrigerate and let it marinate for at least 2 hours, preferably overnight for maximum flavor.
Prepare for Slow Cooking
3Remove the marinated fillet from the fridge about 30 minutes before cooking to bring to room temperature. This ensures even cooking. Preheat your slow cooker on low setting. Lay sliced onions at the base of the slow cooker; these will flavor the meat and prevent sticking.
Slow Cook the Fillet
4Place the marinated goat fillet on top of the onions in the slow cooker. Pour beef or vegetable broth around it to keep the environment moist and prevent drying out. Cover and cook on low for 3 to 4 hours or until the internal temperature reaches 70°C (160°F). Use a meat thermometer placed in the thickest part of the fillet to check. This temperature ensures the goat is tender and safe to eat, as recommended by food safety guidelines.
Rest and Serve the Goat Fillet
5Once cooked, transfer the goat fillet to a plate and cover it loosely with aluminum foil. Let it rest for 10 minutes; resting redistributes the juices, making the meat juicy and tender. Slice the fillet against the grain for maximum tenderness. Serve warm with your choice of sides.
Cooking Tips
1Always use a clean cutting board and utensils when handling raw goat to avoid cross-contamination.
2If you don't have a slow cooker, you can cook the goat fillet in an oven-safe pot with a lid at 150°C (300°F) for 3-4 hours.
3For a spicier marinade, add 1 teaspoon of smoked paprika or chili flakes into the marinade mix.
4To store leftovers, place them in an airtight container in the refrigerator and consume within 2 days.
Equipment needed
- Slow cooker (or oven-safe pot with a lid)
- Meat thermometer
- Mixing bowl
- Knife and cutting board
- Measuring spoons
- Resealable plastic bag or shallow dish
- Aluminum foil
Grocery Shopping List
- [ ] Goat fillet (800g) - typically found fresh or frozen. Choose firm, fresh meat with deep red color.
- [ ] Olive oil (extra virgin, fruity) - about 3 tablespoons. Pick a good quality for flavor.
- [ ] Garlic cloves (4 pieces) - choose firm with no green shoots or sprouts.
- [ ] Fresh rosemary (small bunch) - about 2 tablespoons chopped.
- [ ] Fresh thyme (small bunch) - about 1 tablespoon chopped.
- [ ] Lemon (for fresh lemon juice) - 1 large.
- [ ] Salt (fine sea salt) - 1.5 teaspoons.
- [ ] Black pepper (whole peppercorns or ground) - 1 teaspoon.
- [ ] Onion (medium sized) - 1 piece.
- [ ] Beef or vegetable broth (low sodium) - 250 ml.
Estimated total cost: $12 USD
Tips:
- Buy fresh herbs if possible; dried herbs can be used but reduce amounts.
- Choose organic or fresh produce for better flavor and health benefits.
FAQ
How do I know when the goat fillet is fully cooked and safe to eat?
Use a meat thermometer to ensure the internal temperature reaches at least 70°C (160°F) for goat meat. This temperature guarantees it is safe to eat.
Can I marinate the goat fillet for longer than overnight?
It's best not to marinate goat meat for more than 24 hours as the acids in the marinade can start to break down and negatively affect texture.
What if I don't have a slow cooker?
You can use an oven-safe pot with a lid and cook the meat at 150°C (300°F) for 3-4 hours until tender, checking the internal temperature similarly.
How should I store leftovers?
Cool leftovers quickly, store in an airtight container in the refrigerator, and consume within 2 days for safety and best taste.