Entree: Portugal – Minho – Cabrito Assado (Roasted young goat seasoned with garlic, wine, and lard in the Minho tradition)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Additional 30 min

Total 2 hrs 20 min

Ingredients

- 1 leg of kid (cabrito), bone-in, approx. 4 lb (1.8 kg)
- 6 cloves garlic, crushed
- 4 tbsp (60 ml) rendered pork lard, melted (or extra-virgin olive oil)
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) water
- 2 bay leaves
- 2 tsp (10 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) smoked paprika (optional, for color)
- 1 lemon, halved, for serving
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. In a bowl, combine the crushed garlic, melted lard (or olive oil), white wine, 1 tsp salt, black pepper, and smoked paprika if using. Rub this mixture all over the leg of kid, ensuring it gets into any crevices. Place the bay leaves under the roast and let marinate in the refrigerator for at least 2 hours or overnight for best flavor.
2. Preheat the oven to 400°F (200°C). Remove the roast from the refrigerator and let sit 30 minutes at room temperature. Place the leg on a rack in a roasting pan, fat side up, and pour the remaining marinade and 1 cup (240 ml) water into the pan.
3. Roast at 400°F (200°C) for 20 minutes to develop color, then reduce oven temperature to 325°F (165°C). Baste the leg with pan juices every 20–30 minutes and continue roasting until the meat is tender and an instant-read thermometer inserted into the thickest part reads about 160°F (71°C), about 1½–2 hours more depending on size.
4. If the exterior is browning too quickly, tent loosely with foil. For a crisper crust in the final 10–15 minutes, increase oven to 425°F (220°C) and roast until crisp.
5. Remove from oven and let rest 15 minutes before carving. Spoon pan juices over the carved meat, garnish with chopped parsley, serve with lemon halves for squeezing, and accompany with roasted potatoes or regional vegetables.