Capretto al Forno (Roast Kid Goat)

Ingredients

Kid goat meat – 1 kg, cut into roasting pieces

Potatoes – 500 g, peeled if desired and cut into chunks

Onion – 1 medium (about 150 g), thinly sliced

Garlic – optional, lightly crushed or sliced

Fresh rosemary and oregano – to taste

Extra-virgin olive oil – for coating and roasting

Salt and freshly ground black pepper – to taste

Dry white wine or broth – a small splash, as needed

Step 1: Prepare the Meat

Cut the kid goat meat into medium-sized pieces for even roasting.

Step 2: Season Thoroughly

Cheesy Green Chile Dip

Place the meat in a bowl and toss with olive oil, rosemary, oregano, salt, and freshly ground pepper until well coated.

Add garlic if using.

Step 3: Assemble the Pan

Spread the sliced onion and potatoes in a roasting pan, then arrange the seasoned goat pieces evenly on top.

Step 4: Begin Roasting

Roast in a preheated oven at 375°F (190°C).

Step 5: Turn and Moisten

Halfway through cooking, turn the meat pieces to ensure even browning.

If the pan looks dry, add a small splash of white wine or broth.

Step 6: Finish Roasting

Continue roasting for 1 to 1½ hours, until the meat is golden, tender, and cooked through and the potatoes are soft and lightly crisped.

Final Tip:

Goat meat is naturally lean, so avoid overcooking. A little added liquid during roasting helps keep the meat juicy and flavorful.