Cabrito Assado no Forno

Name: Cabrito Assado no Forno
Cuisine: Portugal
Ingredients: 2-2.5 kg Kid goat (cabrito, leg or shoulder); 300 ml White wine; 8 Garlic cloves (sliced); 4 Bay leaves; 3 sprigs Fresh rosemary; 100 ml Olive oil; 1 kg Potatoes (quartered); to taste Salt and black pepper

A recipe from Portugal.

🇵🇹 PortugaldinnertraditionalregionalroastedfestivefamilyStyle

Nutrition (per serving)

540Calories

48 gProtein

6 gCarbs

36 gFat

2 gSugar

950 mgSalt

Ingredients

2-2.5 kg Kid goat (cabrito, leg or shoulder)
300 ml White wine
8 Garlic cloves (sliced)
4 Bay leaves
3 sprigs Fresh rosemary
100 ml Olive oil
1 kg Potatoes (quartered)
to taste Salt and black pepper

Method

The day before, make deep incisions all over the goat meat and insert garlic slices. Rub generously with salt, pepper, olive oil, and place in a large dish with white wine, bay leaves, and rosemary. Cover and marinate in the refrigerator overnight, turning occasionally.
Next day preheat oven to 180°C. Remove meat from marinade (reserve liquid) and place in a large roasting pan. Surround with quartered potatoes. Pour reserved marinade over everything and drizzle additional olive oil.
Roast for 2-2.5 hours, basting every 30 minutes with pan juices and turning potatoes halfway. If browning too quickly, cover loosely with foil for the first hour. Increase temperature to 200°C for the last 20-30 minutes to crisp the skin. Rest 15 minutes before carving. Serve with the roasted potatoes and pan juices.