Cabrito Assado (Portuguese Roast Goat with Potatoes)
Why this recipe works
- Deep savoury flavour: Garlic, bay, paprika, olive oil and white wine form a simple marinade that seasons the goat while creating the base for the roasting juices.
- Gentle roasting: A moderate oven helps the bone-in goat leg cook steadily, giving the meat time to become tender without drying out.
- Potatoes cook in the juices: Adding the potatoes partway through lets them soften in the savoury pan juices while avoiding overcooking.
Get the most out of this recipe
Timing notes
- Marinate before roasting: The goat is chilled in the garlic, bay, paprika and wine marinade for 2 hours, which helps season the meat before it goes into the oven.
- Rest before carving: Let the roasted goat rest for 15 minutes so the juices settle before slicing.
- Mostly hands-off: The active work is brief, but the dish needs time for marinating, slow roasting and resting.
Authenticity notes
- Portuguese-style roast: Cabrito assado is commonly prepared with aromatic garlic, bay, paprika, olive oil and wine, then served with potatoes roasted in the same pan.
- Easter association: Roast kid goat is strongly associated with Easter meals in Portugal, though it is also served for other celebratory family gatherings.
Ingredient notes
- Use bone-in goat: A bone-in leg suits slow roasting because the bone helps protect the meat and contributes flavour to the pan juices.
- Paprika choice: Sweet paprika keeps the flavour rounded and traditional; smoked paprika gives a deeper, gently smoky note.
- Wine matters: Use a dry white wine you would be happy to cook with, as it forms part of the final sauce.
Make-ahead tips
- Prepare the marinade ahead: The goat can be rubbed with the marinade in advance and kept chilled until roasting time.
- Reheat gently: Reheat leftovers covered at 170°C (340°F) with a splash of water or pan juices until piping hot throughout.
- Freeze with juices: Cooked goat freezes best with some of its pan juices, which help protect the meat from drying out.
Equipment you'll need
Ingredients
Instructions
- Crush the garlic to a paste with the bay leaves, sweet paprika, fine sea salt, black pepper and the olive oil. Stir in the white wine to make a loose marinade. Rub the marinade all over the goat leg, then cover and chill for 2 hours.
- Heat the oven to 170°C (340°F). Lift the goat into a roasting pan, pour over all the marinade, and roast for 1 hour 15 minutes, basting with the pan juices every 20 minutes. If the pan looks dry at any point, add a small splash of water.
- Halve any larger new potatoes so they cook evenly, then add them to the pan and turn them through the juices. Continue roasting for 45 to 55 minutes, basting once or twice, until the potatoes are tender and the goat is very tender when pierced. If the top is browning too quickly, loosely cover with foil.
- Transfer the goat to a board and rest for 15 minutes. Spoon off excess surface fat from the roasting pan if you like, then simmer the pan juices in a saucepan for 3 to 5 minutes to concentrate slightly. Carve the goat and serve with the potatoes, spooning the juices over everything.
Recipe notes
Tips
- For the most tender result, keep the oven temperature moderate and baste regularly so the surface stays moist.
- If serving vulnerable groups, make sure the goat is cooked until piping hot throughout and the juices run clear, with no pink near the bone.
Substitutions
- Replace Dry White Wine with dry red wine for a deeper, more robust flavour.
- Replace Sweet paprika with smoked paprika for a gently smoky finish.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container with some pan juices to keep the meat moist. Reheat in a 170°C (340°F) oven, covered, with a splash of water until piping hot; the potatoes reheat best spread on a tray.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (25min active)
- Difficulty: Medium
- Cuisine: Portuguese
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
New England Baked Cod with Buttery Breadcrumbs
Baked cod with a buttery lemon breadcrumb topping
Hackbraten (German Meatloaf with Mustard Crust)
Beef and pork meatloaf with mustard crust and pan-juice gravy
Dwaeji Galbi (Korean Pork Ribs)
Korean pork ribs marinated with soy, garlic and pear
Tacchino Tonnato (Cold Turkey with Tuna and Caper Sauce)
Cold roast turkey topped with a creamy tuna, caper and lemon sauce
Christmas Ham with Caribbean Glaze
Baked Christmas ham with pineapple, rum and allspice glaze
Côtelettes d’Agneau à la Provençale (Lamb Cutlets with Herbes de Provence)
Pan-seared lamb cutlets with herbes de Provence, lemon and tomatoes
Loubia (Moroccan White Bean Stew)
Moroccan white bean stew in a tomato sauce with cumin
Chicken Milanese with Rocket and Lemon Salad
Crisp chicken Milanese served with rocket and lemon
Slow-Roasted BBQ Pulled Pork
Slow-roasted pulled pork with smoky rub and barbecue sauce
Chicken Française with Lemon and White Wine Sauce
Pan-fried chicken in a lemon and white wine sauce
Arroz Meloso con Setas (Spanish Creamy Rice with Wild Mushrooms)
Creamy Spanish rice with wild mushrooms and parsley
Lamb Tagine with Apricots and Chickpeas
Lamb tagine with apricots, chickpeas and warm spices
Borrego no Forno (Portuguese Roast Lamb with Potatoes)
Roast lamb with potatoes cooked in the same pan
Frango Assado Traybake (Roast Chicken with Lemon and Garlic)
Roast chicken traybake with lemon, garlic, potatoes and onion
Bifanas (Portuguese Marinated Pork Sandwich)
Portuguese pork sandwich with garlic, wine and paprika
Cabrito no Forno (Roast Kid Goat with Potatoes and Onions)
Roast kid goat with potatoes, onions, olive oil and white wine
Cabrito Assado de Páscoa (Easter Roast Kid Goat with Potatoes)
Roast kid goat with potatoes, onions, garlic and white wine
Cordero Chilindrón (Spanish Lamb with Peppers and Tomatoes)
Spanish lamb stew with tomatoes, red peppers and sweet paprika
You might also like
Moroccan-Style Mint Iced Tea
Mint iced tea made with black tea, sugar and fresh mint
Sashimi (Raw Sliced Salmon and Tuna)
Thinly sliced sashimi with salmon and tuna
Scallion Oil Noodles (Shanghai Spring Onion Noodles)
Wheat noodles tossed in fragrant spring onion oil and soy sauce
Piyaz (Turkish White Bean Salad)
Turkish white bean salad with lemon dressing and sumac
Horiatiki (Greek Village Salad with Feta and Olives)
Greek salad with feta, olives, tomato and cucumber
Carne Asada with Grilled Nopales
Grilled skirt steak and nopales served in corn tortillas
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
