Capretto al Forno con Patate (Molise-Style Roast Kid Goat with Potatoes)
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Ingredients
- 1000 g goat or mutton, bone-in pieces
- 700 g large potatoes, cut into wedges
- 4 garlic cloves
- 3 fresh rosemary
- 150 ml white wine
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 634 kcal
- Protein
- 48.8 g
- Carbohydrate
- 28.1 g
- of which sugars
- 1.7 g
- Fat
- 31.7 g
- of which saturates
- 11 g
- Fibre
- 4.2 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Rub the goat pieces with 2 tablespoons of the olive oil, the garlic and rosemary, and season well.
- 2
Toss the potato wedges with the remaining olive oil and spread over a large roasting tray.
- 3
Arrange the goat on top of the potatoes and pour the white wine into the tray.
- 4
Cover with foil and roast for 1 hour, then uncover and roast for a further 20-25 minutes until the meat is tender and cooked through with no pink remaining and the potatoes are golden.
- 5
Rest for 10 minutes before serving.
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