Main Course
Cabrito Asado
About this dish
Cabrito asado, or roast kid goat, is a cherished dish across Spain’s interior, especially in Castilla y León, where the meat is prized for its tenderness and subtle, almost milky flavor. This version honors the traditional method: a slow roast with just olive oil, garlic, and a whisper of herbs, letting the quality of the meat shine.
The result is a succulent, golden-brown exterior with melt-in-your-mouth meat that begs for a robust red wine and good company.
Ingredients
UK and US measurements are both included for every recipe.
Kid goat (cabrito), cut into pieces
protein2.5 kg
Imperial measurement: 5.5 lb
Olive oil
fat100 ml
Imperial measurement: 1/2 cup
Garlic cloves
vegetable8
Fresh rosemary
herb4 sprigs
Fresh thyme
herb3 sprigs
Dry white wine
liquid250 ml
Imperial measurement: 1 cup
Water or chicken broth
liquid250 ml
Imperial measurement: 1 cup
Sea salt
seasoning1 tablespoon
Black pepper, crushed
spice2 teaspoons
Method
Prepare the marinade
10 minutes + marinating timeIn a mortar and pestle, crush the garlic cloves with the salt and peppercorns to form a paste. Add 2 tablespoons of the olive oil and mix well. Rub this paste all over the goat pieces, then place them in a large bowl or container, cover, and refrigerate for at least 2 hours, or overnight for deeper flavor.
Preheat and arrange
5 minutesPreheat your oven to 200°C (400°F). Place the marinated goat pieces in a large roasting pan, not overlapping too much. Pour the remaining olive oil over the meat, and tuck the rosemary and thyme sprigs between the pieces.
Start roasting
1 hour 45 minutesRoast for 30 minutes, then reduce the oven temperature to 180°C (350°F). Pour the white wine and water or broth around the meat (not directly over it, to keep the herbs in place). Continue roasting for another 1 hour and 15 minutes, basting every 20 minutes with the pan juices. Add more liquid if the pan starts to dry out.
Check for doneness and rest
15 minutesThe cabrito is done when the meat is tender and easily pulls away from the bone. An internal temperature should read at least 74°C (165°F) on a meat thermometer inserted into the thickest part. Remove from the oven, cover loosely with foil, and let rest for 15 minutes before serving.
Equipment
- Morar and pestle or small bowl
- Roasting pan large enough for the meat
- Aluminum foil
- Meat thermometer
- Basting brush or spoon
Nutrition facts
Tips
- For the most tender results, ask your butcher for a young kid goat, typically milk-fed and under three months old.
- If you cannot find whole kid goat, you can substitute with lamb shoulder or leg, but adjust cooking times accordingly as lamb may need a bit longer., Basting is key to moist meat, don't skip it. The wine and broth create a flavorful pan sauce that can be served alongside.
- Leftover cabrito is fantastic in sandwiches or shredded into a stew.
Serving suggestions
- Serve cabrito asado with pan-roasted potatoes or a simple green salad. A glass of robust red wine, such as a Ribera del Duero or Rioja, complements the rich meat beautifully.
- For.
- For an authentic touch, add a side of pimientos de Padrón.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Mateo Navarro
Specialises in Spanish cuisineMateo Serrano makes jamón ibérico sandwiches with tomato rub and no butter. He says butter is 'heresy'.
Describe yourself in three words: Elitist, funny, thin-sliced.