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Cabrito assado à minhota
Roast kid with potatoes
Cabrito assado à minhota: Easter roast kid with wine, garlic and oven-roasted potatoes
Easter Sunday in the Minho means cabrito: young goat rubbed with garlic, paprika and lard, soaked overnight in white wine and roasted until the meat falls from the bone. Families in Arcos de Valdevez and Monção serve it with roast potatoes and a tray of rice baked in the meat juices. This contains pork (lard and smoked bacon) and uses wine; an alcohol-free option is in the ingredient note. Chef's tip: baste every 20 minutes, as kid is lean and dries out quickly without it.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the marinade
- 4 ⅜ lb kid goat leg and shoulder pieces, on the bonecut into large pieces by the butcher
- 1 ¼ cups dry white wineor 250 ml water plus 3 tbsp white wine vinegar for alcohol-free
- 8 cloves garliccrushed
- 1 tbsp sweet paprika
- 1 tbsp coarse salt
- 1 tsp black pepper
For roasting
- 2 ⅞ oz lardsoft
- 3 ½ oz smoked baconcut into strips
- 2 ¼ lb small potatoespeeled
- 4 tbsp olive oil
- 1 bunch parsley (optional)chopped
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Method
0/6 doneStep 1: Mix the 1 ¼ cups dry white wine, 8 cloves garlic, 1 tbsp sweet paprika, 3 bay leaves, 1 tbsp coarse salt and 1 tsp black pepper. Put the 4 ⅜ lb kid goat leg and shoulder pieces, on the bone in a large non-metallic dish, pour the marinade over, cover and refrigerate for 12–24 hours, turning once.
10 minStep 2: Take the meat out of the fridge 30 minutes before cooking. Heat the oven to 350°F.
30 minStep 3: Lift the kid into a large roasting tin, smear it all over with the 2 ⅞ oz lard and scatter over the 3 ½ oz smoked bacon. Pour in the marinade and roast for 1 hour, basting every 20 minutes.
60 minStep 4: Toss the 2 ¼ lb small potatoes with the 4 tbsp olive oil and a little salt, tuck them around the meat and roast for another 60–75 minutes, turning the potatoes and basting the meat, until the kid is deeply browned and pulls easily from the bone. Near the bone it should reach at least 160°F.
75 minStep 5: If the tin dries out, add a splash of water so the juices do not burn. A common mistake is roasting too hot: the outside chars before the meat softens.
1 minStep 6: Rest the meat under foil for 10 minutes, then serve with the potatoes, the pan juices spooned over and 1 bunch parsley if you like.
10 min
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 62 g
- Carbs
- 30 g
- Fat
- 35 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cabrito assado à minhota take?
- About 180 minutes in total: 30 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dry white wine?
- Stock with 1 tsp white wine vinegar per 120ml (½ cup).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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