Spanish cuisine · Meat & Kebab

Cabrito al Horno

Kid goat in a hot oven, rubbed with clarified butter and garlic and basted repeatedly with wine.

Ingredients · for 4 servings

• 1.5 kg leg of kid goat (or leg of lamb)
• 80 g clarified butter (lard)
• 1 head garlic
• 300 ml white wine
• 2 onions
• 2 bay leaves
• 1 tsp thyme
• 1 tbsp white wine vinegar
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Take the meat out of the fridge 1 hour beforehand, pat dry and rub all over generously with salt and pepper; preheat the oven to 160 °C top/bottom heat.
2. Finely grate four cloves of garlic and stir into a paste with the soft clarified butter, thyme and vinegar, then coat the meat thickly with it.
3. Cut the onions into thick rings and place in a roasting dish with the bay leaves and the remaining head of garlic halved crosswise, drizzle with olive oil and set the meat on top.
4. Pour in 150 ml white wine and roast the kid goat for 75 min., basting with the pan juices every 20 min. and gradually topping up with the rest of the wine so the base never runs dry.
5. Raise the temperature to 220 °C and roast for a further 20 min. until the skin blisters and turns a deep, glossy brown.
6. Let the roast rest, covered, for 15 min., strain the pan juices through a sieve and skim off the fat, carve the meat and serve with the sauce.