Cabrito Assado: In the Kitchen with Your Goat

Those of you who have been following the blog will know that we recently killed our young goat for the table. If not, check out Goat Butchery for Beginners.

So now that you have goat meat, what’s the best way to deal with it?

Chop it into chunks. Pop it in a dish with a lid along with carrot, onions, garlic, bay leaves, olive oil and lots of red wine. No water, just wine.

You can pop it in the conventional oven, but a wood oven is best.

Put the lid on during cooking, and cook for an hour and a half to two hours.

Of course, now you have the oven hot, you need to make the most of the heat. How about tigelada, one of my absolute favourites made with eggs and baked in the oven?

All you need now is a well stocked adega to hang out in whilst you wait for dinner. How about this one?

Lunch is ready, and it’s at this point that I have to admit that I didn’t do any of the cooking here. Many thanks to Lourdes, who did 🙂

Our young goat, who provided 12 kilos of prepared meat plus offal, fed 12 for lunch then 14 for dinner, with sufficient leftovers for another meal for 4, a delicious meal reminiscent of haggis filling for 6 using the offal, soup for 8, and an omelette (remember those testicles? 😉 ) for 2. I make that 46 meals, plus the brain which a neighbour took (another 2 meals perhaps?), bones for happy dogs and fuel for the chicken’s maggot farm. Not bad going, and not a refrigerator in sight.