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Capretto al Forno

Podere Il Casale is famous for its goat and sheep cheeses. On most days, they are the main treats for people living and working on the farm – meat is consumed rarely here, certainly not on a daily basis. However, for special occasions, this is the dish we would go for, roasted kid goat. With very few ingredients, this recipe mainly calls for one thing: really good quality meat.

INGREDIENTS (Serves 8)

  • 5 kg kid goat or lamb (with bones), cut into large chunks (about 10 x 10 cm)
  • 1 head of garlic
  • 150 ml olive oil
  • 5 sprigs of Rosemary
  • 100 ml white wine
  • Salt and Pepper

Preheat the oven to 390 degrees Fahrenheit / 180 degrees Celsius.
Season the meat with salt and pepper and place it in a roasting pan that is big enough to hold all the pieces, without overcrowding the pan. Cut the garlic in half and add both halves to the pan, cut side facing up. Add the rosemary sprigs and drizzle the olive oil all over the meat. Lastly, pour in the white wine.

Cover the pan with foil and transfer to the oven; the meat will cook for a total of 60 minutes.

Check after 20 minutes; if the sauce is drying up too quickly, add half a glass of water.

Cover the pan again and cook for another 20 minutes.

After 40 minutes, remove the foil and cook for another 20 minutes, or until the meat caramelizes.

Serve with a side of salad and a crusty loaf of bread to mop up the juices.

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