Cabrito no Forno (Roast Kid Goat with Potatoes and Onions)
Why this recipe works
- Gentle first roast: Covering the pan lets the goat cook slowly in wine, olive oil and its own juices before the final browning stage.
- Simple, savoury depth: Garlic, bay leaves, paprika and wine season both the meat and the potatoes as everything roasts together.
- Built-in side dish: The potatoes and onions cook in the same pan, absorbing the roasting juices while the meat becomes tender.
Get the most out of this recipe
Timing notes
- Rest before serving: A short rest helps the juices settle and makes the meat easier to serve.
- Mostly hands-off: The active work is mainly preparing the vegetables and seasoning the tray; the long roast does most of the work.
- Best for crisp edges: The roast potatoes are at their best soon after browning, while the meat reheats well if kept with some pan juices.
Authenticity notes
- Classic tray-roast method: This style of Portuguese roast relies on wine, olive oil, garlic and bay to flavour the meat and potatoes in one pan.
- Serve from the roasting dish: Bring the meat, potatoes and onions to the table with the pan juices so each portion can be spooned over generously.
Common mistakes
- Letting the pan dry out: Check the roasting juices during the covered stage and add a small splash of water if the tray looks dry.
- Uncovering too early: Keep the foil tight during the first long roast so the goat tenderises before it is exposed for browning.
- Piling everything too high: Arrange the meat, potatoes and onions in an even layer so the vegetables cook through and brown properly at the end.
Ingredient notes
- Use bone-in kid goat: Bone-in pieces give the roasting juices more depth and help keep the meat succulent during the long cook.
- Choose a dry wine: A dry white wine keeps the roasting liquor savoury and balanced rather than sweet.
- Paprika choice: Sweet paprika gives a rounded, mild warmth; smoked paprika can be used for a more pronounced smoky note.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Peel the potatoes and cut into chunky pieces, then cut the onion into thick wedges. Peel and lightly crush the garlic cloves.
- Put the kid goat in a roasting pan and season all over with the salt, pepper and sweet paprika. Tuck in the bay leaves and scatter over the garlic. Drizzle with the olive oil and pour in the white wine, turning the meat to coat.
- Add the potatoes and onion to the pan and turn them through the wine and oil so they are well coated. Arrange everything in a single, even layer so the potatoes sit in the roasting juices. Cover the pan tightly with foil.
- Roast for 2 hours, basting once or twice with the pan juices if you can. The meat should be starting to feel tender when pierced and the potatoes should be nearly cooked through. If the pan looks dry at any point, add a small splash of water.
- Remove the foil and increase the oven to 200°C (390°F). Roast for 35 to 45 minutes, turning the potatoes once, until the meat is deeply browned and the potatoes are golden and tender. Rest for 10 minutes before serving.
Recipe notes
Tips
- For the best texture, keep the pan tightly covered for the first long roast so the kid goat braises gently in the wine and olive oil before browning at the end.
- If serving children or anyone vulnerable, make sure the meat is cooked until piping hot throughout and the juices run clear.
Substitutions
- Replace Dry White Wine with dry red wine for a deeper, more robust roasting liquor.
- Replace Sweet paprika with smoked paprika for a subtle smoky finish.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate the meat and potatoes in an airtight container. Reheat in a 180°C (355°F) oven, covered, until piping hot, adding a splash of water to loosen the pan juices if needed. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (25min active)
- Difficulty: Medium
- Cuisine: Portuguese
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