Sardinian-Style Kid Goat
Description
Sardinian-style kid goat showcases the best of the island’s cuisine with a delicious and inviting main course that will win everyone over from the very first bite.
For perfect results, given the long marination needed to mellow the gamey flavor of the meat, it’s best to prepare it the night before or early in the morning, then cook it in the oven.
Thanks to the addition of goat butter, the meat will be extra tender and flavorful. Serve your delicious Capretto alla Sarda with roasted vegetables or potatoes, according to your taste and the occasion.
Also try the Roasted Kid Goat!
Ingredients
Change the number of servings
to recalculate the ingredient amounts
to recalculate the ingredient amounts
- Kid goat 1200 g
- Vinegar 135 ml
- Goat butter 40 g
- Rock salt 10 g
- Black peppercorns 7 g
- Juniper berries 7 g
- Rosemary 8 g
- Sage 8 g
- Rosemary 6 g
- Extra virgin olive oil 33 ml
Instructions
- 1 To cook Capretto alla Sarda, start by washing the kid goat thoroughly in a solution of water and vinegar. Then dry it, brush it with plenty of olive oil, and let it marinate wrapped in plastic wrap for at least 10 hours.
- 2 Prepare a spice mixture by combining chopped juniper, rosemary, sage, and bay leaves with coarse salt and ground black pepper. Using a sharp knife, make incisions in the meat and fill them with the aromatic mixture.
- 3 Place the kid goat in an oiled baking dish and dot the surface with pieces of goat butter. Bake in a preheated oven at 200°C (390°F) for 1 hour.
- 4 Halfway through cooking, open the oven and baste the meat with some of its own juices to keep it tender.
- 5 When done, remove the Capretto alla Sarda from the oven, let it rest for 5 minutes, then carve and serve.
Share this recipe
