📝 About This Recipe
Capretto al Forno is a quintessential Italian masterpiece, traditionally served during Easter celebrations to honor the arrival of spring. This dish features succulent milk-fed goat or young lamb, slow-roasted until the meat becomes incredibly tender while the skin achieves a delicate, golden crispness. Infused with the aromatic essence of fresh rosemary, garlic, and high-quality white wine, it represents the rustic elegance of Italian farmhouse cooking at its finest.
🥗 Ingredients
The Meat
- 4.5 lbs Capretto (Young Goat) or Spring Lamb (cut into large serving-sized chunks by your butcher)
- 1/3 cup Extra Virgin Olive Oil (use a high-quality cold-pressed oil)
- 1 cup Dry White Wine (such as Pinot Grigio or Vermentino)
Aromatics and Seasoning
- 6 pieces Garlic Cloves (peeled and lightly smashed)
- 4 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 6-8 pieces Fresh Sage Leaves (torn by hand)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Red Pepper Flakes (optional, for a hint of warmth)
The Vegetables
- 2 lbs Yukon Gold Potatoes (peeled and cut into 1.5-inch chunks)
- 1 piece Yellow Onion (cut into thick wedges)
- 2 tablespoons Lard or Duck Fat (optional, for extra crispy potatoes)
👨🍳 Instructions
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1
Remove the capretto from the refrigerator at least 45 minutes before cooking to bring it to room temperature; this ensures even roasting.
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2
Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
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3
In a large mixing bowl, combine the goat pieces with half of the olive oil, half of the chopped rosemary, smashed garlic, salt, and pepper. Massage the aromatics into the meat thoroughly.
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4
In a separate bowl, toss the potato chunks and onion wedges with the remaining olive oil, rosemary, sage, and a generous pinch of salt. If using lard or duck fat, melt it and toss with the potatoes now.
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5
Arrange the seasoned meat in a large, heavy-bottomed roasting pan or a traditional earthenware 'teglia'. Ensure the pieces are not overly crowded to allow for browning.
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6
Scatter the prepared potatoes and onions in the spaces between the meat. The potatoes should ideally be in a single layer to absorb the meat juices and crisp up.
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7
Place the pan in the oven and roast for 30 minutes. You should hear a steady sizzle and see the meat beginning to color.
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8
Remove the pan briefly and pour the white wine over the meat and vegetables. Use a wooden spoon to quickly scrape any browned bits (fond) from the bottom of the pan.
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9
Return to the oven and reduce the temperature to 350°F (175°C). Continue roasting for another 45-60 minutes.
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10
Every 20 minutes, bast the meat with the juices from the bottom of the pan and gently turn the potatoes so they brown evenly on all sides.
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11
Test for doneness: The meat should be very tender and pulling away from the bone, and the potatoes should be golden brown with crispy edges and a fluffy interior.
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12
If the meat is browning too quickly, cover the pan loosely with foil for the final 15 minutes.
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13
Remove the pan from the oven and let the roast rest for 10-15 minutes before serving. This allows the juices to redistribute, making the meat even more succulent.
💡 Chef's Tips
Always pat the meat dry with paper towels before seasoning to ensure a better sear and crust. If you cannot find capretto (young goat), high-quality spring lamb is the best and most authentic substitute. Don't skimp on the salt; goat meat is lean and needs proper seasoning to bring out its delicate flavor. For the best potatoes, par-boil them for 5 minutes in salted water before roasting to create a starchy surface that gets extra crispy. If the pan looks dry halfway through, add a splash of chicken stock or water to keep the meat moist.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Chianti Classico or a Montepulciano d'Abruzzo. Serve alongside a simple salad of bitter greens (like radicchio or arugula) with a sharp lemon vinaigrette to cut through the richness. A side of sautéed broccoli rabe with chili and garlic complements the earthy tones of the goat perfectly. Provide plenty of crusty Italian bread to mop up the delicious herb-infused juices at the bottom of the plate.