📝 About This Recipe
This quintessential Portuguese roast is the crowning jewel of festive family gatherings, particularly during Easter in the northern regions of Beira and Trás-os-Montes. The young kid goat meat is prized for its lean, tender texture and delicate flavor, which is elevated by a slow-roasting process in a fragrant vinha d'alhos marinade. As the meat becomes succulent and fall-off-the-bone tender, the accompanying potatoes soak up the rich juices and smoked paprika oil, creating a rustic symphony of Mediterranean flavors.
🥗 Ingredients
The Meat
- 2.5 - 3 kg Kid Goat (Cabrito) (cut into large serving pieces, bone-in)
The Vinha d'Alhos (Marinade)
- 500 ml Dry White Wine (high quality, such as a Vinho Verde or Douro white)
- 8-10 pieces Garlic Cloves (smashed and roughly chopped)
- 2 tablespoons Sweet Smoked Paprika (Pimentão Doce) (essential for color and depth)
- 4 pieces Bay Leaves (dried or fresh)
- 2 tablespoons Coarse Sea Salt (adjust to taste)
- 1 teaspoon Black Peppercorns (cracked)
- 100 grams Lard or Extra Virgin Olive Oil (traditional recipes use lard for crispier skin)
For the Roasting Pan
- 1.5 kg Small Potatoes (peeled, kept whole if small or halved if medium)
- 2 large Onions (sliced into thick rings)
- 1 bunch Fresh Parsley (finely chopped for garnish)
- 1 piece Cinnamon Stick (adds a subtle, authentic northern Portuguese aroma)
👨🍳 Instructions
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1
Prepare the marinade by mixing the white wine, garlic, paprika, bay leaves, salt, and cracked pepper in a large bowl.
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2
Place the kid goat pieces in a large non-reactive container and pour the marinade over them. Massage the liquid into the meat, cover tightly, and refrigerate for at least 12 hours (24 hours is ideal for maximum flavor penetration).
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3
Remove the meat from the refrigerator 1 hour before cooking to allow it to reach room temperature, ensuring an even roast.
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4
Preheat your oven to 160°C (320°F). Traditionally, this is cooked in a wood-fired oven, but a low-and-slow conventional oven works beautifully.
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5
In a large clay roasting dish (assadeira de barro), create a bed using the sliced onion rings and the cinnamon stick.
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6
Arrange the marinated goat pieces on top of the onions. Do not discard the marinade liquid.
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7
Scatter the peeled potatoes around the meat. Rub the meat and potatoes with the lard or brush generously with olive oil.
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8
Pour about half of the reserved marinade into the bottom of the dish, taking care not to wash the paprika and fat off the top of the meat.
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9
Cover the dish loosely with aluminum foil and place in the oven. Roast for 90 minutes.
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10
After 90 minutes, remove the foil. Baste the meat and potatoes with the pan juices. If the liquid has evaporated significantly, add the remaining marinade.
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11
Increase the oven temperature to 190°C (375°F). Roast for another 45-60 minutes, uncovered, until the meat is golden brown and crispy on the outside and the potatoes are tender and caramelized.
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12
Check the meat; it should be retracting from the bone and easily pierced with a fork. The internal temperature should reach about 75°C (165°F).
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13
Remove from the oven and let the meat rest for 10-15 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist.
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14
Garnish generously with fresh chopped parsley and serve directly from the beautiful clay dish.
💡 Chef's Tips
Always use a clay roasting dish if possible; it retains heat evenly and provides the most authentic flavor profile. Don't skip the marinating time; goat is a lean meat and needs the acidity of the wine to tenderize the fibers. If the potatoes are browning too quickly, tuck them under the meat pieces to protect them while they continue to soften. For an extra layer of flavor, add some chopped Portuguese chouriço to the roasting pan for the last 30 minutes of cooking.
🍽️ Serving Suggestions
Pair with a full-bodied red wine from the Dão or Douro region to complement the richness of the meat. Serve with a side of 'Arroz de Miúdos' (rice made with the goat's offal) for a truly traditional experience. A simple crisp green salad with a sharp vinaigrette helps cut through the richness of the roasted fat. Offer a side of blanched 'Grelos' (turnip tops) sautéed in garlic and olive oil for a classic bitter contrast.