Grilled Kid Goat
Description
Grilled kid goat is a traditional Sardinian recipe that comes from the heart of the island, where goat farming has long been part of the local culture.
In this dish, the tender goat meat is marinated with aromatic herbs and then slowly cooked on a spit over hot coals. The result is a succulent, flavorful second course that literally melts in your mouth.
Surprise your guests with your mastery of spit-roasting by preparing a delicious Capretto alla Brace. Here’s how to achieve perfect results every time.
Ingredients
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- Leg of kid goat 2000 g
- Lemon 2
- Garlic clove 1
- Juniper berries 5
- Rosemary 2
- Bay leaves 4
- Sage leaves 8
- Thyme q.b.
- Salt q.b.
- Pepper q.b.
Instructions
- 1 The first step in preparing Capretto alla Brace is marinating the meat. Place the goat legs in a large, deep dish and season with the lemon juice, bay leaves, juniper berries, rosemary, sage, chopped garlic, a pinch of thyme, and a generous grind of black pepper. Let the meat marinate for about 3 hours.
- 2 When the meat is almost ready to cook, prepare the charcoal. Once the coals are hot and glowing without flames, skewer the goat legs onto the spit and position it about 30 cm above the fire. Roast for about 1 hour and 30 minutes, turning the spit occasionally so that the meat cooks evenly.
- 3 Halfway through cooking, season with salt if needed. When the meat is tender and well browned, remove it from the heat, take it off the spit, and serve immediately. If you don’t have access to a barbecue, you can roast it in the oven using a rotisserie setting at 160°C (320°F) for about 2 hours.
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Arborea menus
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