Roast kid goat

Roast kid goat

Cabrito assado no forno

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4
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Kid goat is a highly regarded meat in Portugal, both out of necessity – it makes sense to eat the young male goats that cannot produce milk – and for its unique flavour, which is stronger than that of milk-fed animals. It is becoming increasingly available in other countries, but if you can’t find it, older lamb, hogget or mutton would also work well. This recipe was designed for a domestic oven, but if you’re lucky enough to have a wood-fired bread oven in your garden, this is a great opportunity to make the most of it. It’s well worth tracking down or making some massa de pimentão (red pepper paste); its characteristic flavour would be hard to replace.

Ingredients

Quantity Ingredient
1.2g kid goat shoulder
6 potatoes, cut into thick chunks, such as Maris Piper or similar
3 white onions, cut into thick chunks
6 carrots, cut into thick chunks
5 garlic cloves, smashed
75g cold butter, diced

For the marinade

Quantity Ingredient
2 tablespoons smoked paprika
1 tablespoons sea salt flakes
2 teaspoons ground white pepper
4 garlic cloves, crushed
200ml white wine
2 tablespoons olive oil
2 tablespoons Cod cured in red pepper paste, red pepper paste
4 bay leaves

Method

  1. To make the marinade — Using a stick blender or small food processor, blend all the marinade ingredients except the bay leaves to a purée. Pour the marinade over the goat and rub it into the flesh. Put 2 bay leaves under the goat and 2 on the skin. Marinate overnight, or ideally for 2 days, in the fridge, turning it once.
  2. Preheat the oven to 160°C. Put the vegetables in a baking dish large enough to fit all the vegetables and goat but still be quite snug. Sit the goat on top of the vegetables. Add a splash of water to the marinade left in the marinating dish and pour this all over the goat, taking care to get all the juices. Dot the butter on top and cover loosely with kitchen foil. Bake for 2 hours, then remove the foil and bake for another hour. Increase the heat to 200°C for the last 10 minutes to crisp up the skin.
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