Entree: Spain – Extremadura – Cabrito Asado (Slow-roasted young goat seasoned with garlic, herbs, and olive oil until tender and golden)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 40 min

Additional 8 hrs

Total 11 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3.5 lb (1.6 kg) bone-in kid leg or small cabrito roast, trimmed
- 6 cloves garlic, minced, approx. 5/8 oz (18 g)
- 1/4 cup (60 ml) extra-virgin olive oil, plus extra for roasting
- 2 tbsp (30 ml) white wine vinegar or sherry vinegar
- 1 tbsp (15 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (4 g) dried oregano or 1 tbsp (8 g) chopped fresh oregano
- 2 tbsp (8 g) chopped fresh rosemary or 4 sprigs whole
- 2 bay leaves
- 1 cup (240 ml) dry white wine or water for braising
- 2 medium onions, about 10 oz (280 g), sliced
- Zest and juice of 2 lemons, zest approx. 2 tsp (4 g), juice about 4 tbsp (60 ml)
- 1 tbsp (15 ml) honey (optional, to balance acidity)
- 2 tbsp (30 ml) lard or additional olive oil for basting (optional)

Show original ingredient measurements

- 3.5 lb (1.6 kg) bone-in kid leg or small cabrito roast, trimmed
- 6 cloves garlic, minced, approx. 18 g
- 1/4 cup (60 ml) extra-virgin olive oil, plus extra for roasting
- 2 tbsp (30 ml) white wine vinegar or sherry vinegar
- 1 tbsp (15 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (4 g) dried oregano or 1 tbsp (8 g) chopped fresh oregano
- 2 tbsp (8 g) chopped fresh rosemary or 4 sprigs whole
- 2 bay leaves
- 1 cup (240 ml) dry white wine or water for braising
- 2 medium onions, about 10 oz (280 g), sliced
- Zest and juice of 2 lemons, zest approx. 2 tsp (4 g), juice about 4 tbsp (60 ml)
- 1 tbsp (15 ml) honey (optional, to balance acidity)
- 2 tbsp (30 ml) lard or additional olive oil for basting (optional)

Instructions

1. In a bowl combine minced garlic, 1/4 cup (60 ml) olive oil, 2 tbsp (30 ml) vinegar, lemon zest and juice, 1 tbsp (15 g) sea salt, 1 tsp (5 g) black pepper, oregano, and chopped rosemary to make a marinade.
2. Rub the marinade all over the 3.5 lb (1.6 kg) cabrito, massaging into any crevices. Place in a roasting pan with sliced onions and bay leaves. Cover and marinate in the refrigerator at least 4 hours or preferably overnight.
3. Remove the cabrito from the refrigerator 30–45 minutes before roasting to come toward room temperature. Preheat oven to 325°F (160°C).
4. Pour 1 cup (240 ml) dry white wine or water into the bottom of the roasting pan to keep the meat moist. Drizzle a little extra olive oil over the meat and onions.
5. Roast uncovered at 325°F (160°C) for 2 to 2 1/2 hours, basting every 30 minutes with pan juices (add 2 tbsp (30 ml) lard or extra olive oil for richer basting if desired). If the pan becomes dry, add a few tablespoons of water or wine.
6. When the meat is very tender and pulling from the bone, increase oven temperature to 425°F (220°C) and roast 10–15 minutes more to brown and crisp the exterior. If using honey, brush 1 tbsp (15 ml) over the surface just before the high-heat finish.
7. Remove from oven and let rest 10–15 minutes before carving. Serve sliced with roasted onions and pan juices spooned over the meat. Traditionally served with roasted potatoes or crusty bread.