How to Cook Goat Meat in a Slow Cooker

by M.H. Dyer

Although goat meat isn't commonly eaten in the United States, this delicious food is among the most widely consumed meat in many countries around the world. Delicately flavored, tender, goat meat comes from a young goat less than six months old; mature goat tends to be strong-flavored and tough. Most cuts of goat meat, including roasts, legs, chops or shanks, are suitable for cooking in a slow cooker.

Season the goat meat evenly with salt and pepper

Pour a small amount of olive oil or vegetable oil in a heavy skillet, then heat the oil over medium heat. Place the goat meat in the pan and brown the meat evenly on all sides.

Add thinly sliced onion, then cook the goat meat and onion for approximately three to five minutes, or until the onion is soft.

Season the meat with minced garlic, along with the herbs and spices of your choice. Seasonings that blend well with goat meat include bay leaves, oregano, parsley, cumin, coriander, paprika, cilantro, fennel or cayenne.

Place the browned meat, onion, garlic and seasonings in the slow cooker.

Arrange your choice of vegetables around the goat meat. For example, use Mediterranean-style vegetables such as eggplant, zucchini and canned tomatoes, or make a traditional roast vegetables such as with potatoes, mushrooms, turnips, green beans, carrots or celery.

Cover the meat and vegetables with liquid such as chicken broth, tomato paste or wine.

Cook the goat meat on high power for about two or three hours, or low power for four or five hours, until the meat and vegetables are tender and the center of the meat registers 160 degrees Fahrenheit when tested with a meat thermometer.

Transfer the goat meat and vegetables to serving plate. Allow the meat to rest for about five minutes, then slice and serve hot.

Items you will need

  • Salt and pepper
  • Olive oil or vegetable oil
  • Heavy skillet
  • Sliced onion
  • Minced garlic
  • Herbs and spices
  • Vegetables
  • Chicken broth, tomato paste or wine
  • Meat thermometer
  • Serving plate
  • Knife

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.

Photo Credits

  • Hemera Technologies/ Images