🌿 Cabrito al Horno (Oven-Roasted Young Goat)
MartWebs
🌿 Cabrito al Horno (Oven-Roasted Young Goat)
🍽️ Serves: 6–8
⏱️ Prep Time: 12 hours marinating + 3–4 hours roasting
🧄 Ingredients
For the Marinade:
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1 whole young goat (cabrito), about 8–12 lbs, split or quartered
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6 cloves garlic, minced
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1 tbsp dried oregano
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1 tbsp dried thyme
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1 tbsp paprika (optional for a smoky touch)
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2 tbsp coarse salt
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1 tbsp black pepper
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½ cup olive oil
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1 cup white wine or beer
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Juice of 2 lemons
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¼ cup apple cider vinegar
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2 bay leaves, crushed
Optional (for deeper flavor):
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A few sprigs of fresh rosemary
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2 tsp cumin
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1 tsp chili flakes
🥣 Instructions
1. Marinate the Goat (12 hours or overnight):
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Clean the goat meat thoroughly, pat dry with paper towels.
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Mix all marinade ingredients in a large bowl.
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Rub the marinade generously over the meat, making sure it gets into all the crevices.
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Place the meat in a roasting pan or large container, cover with plastic wrap or foil, and refrigerate overnight.
2. Roast the Goat:
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Preheat the oven to 160°C (320°F).
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Place the marinated goat in a roasting pan. You can add some onion slices, garlic cloves, and fresh herbs around it for extra aroma.
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Cover the pan with foil and roast for 2.5 to 3 hours, basting occasionally with the juices.
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After that, remove the foil and increase the temperature to 190°C (375°F). Roast for another 30–45 minutes until the meat gets a golden, crispy exterior and falls off the bone.
3. Rest & Serve:
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Let the meat rest for 10–15 minutes before carving.
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Serve with roasted potatoes, grilled vegetables, corn tortillas, or Mexican rice, and maybe a squeeze of lime.
🍷 Pairing Suggestions
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A bold red wine (Tempranillo or Cabernet Sauvignon)
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Cold Mexican beer (like Modelo or Pacifico)
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Fresh salsa verde or chimichurri on the side
