Capretto al Forno – Oven Baked Goat Kid

capretto (2)

It’s Easter again, and like always in my family, I also like to keep the tradition of eating lamb, or even better goat kid.

As I wrote already in the previous post, I know many people nowadays are against that, but I grew up with a different background, we always had animals, and I have no problems with that. And I am not here to talk about that.

This is probably the easiest way to cook it, but the goat kid is a meat that doesn’t need much work, it is great as it is and I think that the best way is to keep it simple.

All we need is a good animal, possibly taken directly from a good farmer, potatoes and fresh rosemary. Now that I have no animals, I use to buy half animal, and then I cut it at home as I prefer. And with the offal I use to do a very good recipe too.

Usually, next to this meat as for the lamb too, I like to prepare also tzatziki and a mint sauce, for those you can follow THIS recipe I wrote last year.

INGREDIENTS (4 people):

  • 2 kg of goat kid meat (there are a lot of bones), various cuts of similar size
  • 5-6 medium size potatoes (what’s enough to cover the bottom of the oven pan)
  • fresh rosemary (also fresh sage if you want)
  • 2 cloves of garlic
  • extra virgin olive oil
  • some dry white wine
  • salt
  1. Once you have the meat cut in pieces of the same size, take a large pan/bowl, season it with salt, massage it with extra virgin olive oil, add a little bit (just a little) of white wine and fresh rosemary and let it rest just 30-60 minutes, covered with foil (I don’t want to remove it’s natural flavor, but just to add something extra just lightly). Cut also the potatoes in slices of the same size, and put it in cold water.
  2. Take a large oven pan, grease it with extra virgin olive oil, and place the potatoes all over it (drain them from water first). Then place the meat over the potatoes, with also the 2 cloves of garlic and a good amount of fresh rosemary (as in the photo). I suggest to add also some knobs of butter over the pieces of meat, or olive oil if you prefer. capretto (3)a
  3. Bake at first at 220 °C, fan-assisted mode, for about 15 minutes, then add some white wine and lower the heat at 180 °C, fan assisted mode, and keep baking for other 45-50 minutes (if it’s a very young animal not larger than 6-7 kg the whole, otherwise it might take all together some more time, also 90 minutes, you have to control). If needed add some more wine, should it get too dry while baking. I usually don’t turn the meat, in this way you will have a crunchy side, and softer and more juicy on the bottom side. At the end let rest the meat at least 15-20 minutes covered with aluminum foil, and if you want meanwhile you can also prepare a good sauce deglazing all the juices on the tray and reducing them in a pot, adding maybe some butter.
  4. Enjoy with a good wine, and if you want with the sauces I mentioned above 🙂

capretto (7)

capretto (9)



Products used:

Meat: goat kid from a local farmer

Yogurt: from a local dairy producer

Herbs: from the garden


4 Comments Add yours

  1. chefkreso says:

    We make a dish similar to this one very often here in Croatia, so delicious!

    Liked by 1 person

    1. I am sure! 🙂 It’s very easy and simple, and with few ingredients traditionally available in many countries 🙂

      Liked by 1 person

  2. I remember this dish well from my Roman days. How I wish I could find goat like this, I miss it… !

    Liked by 1 person

    1. One of my favorite meats 🙂

      Liked by 1 person

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