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Baby goat marinated in fino sherry, garlic and thyme (Cabrito asado)

You'll need

  • 750 ml (3 cups)
  • fino sherry
  • 150 ml
  • extra-virgin olive oil
  • 2 tbsp
  • thyme leaves
  • 8
  • bay leaves, gently crushed
  • 2
  • carrots, coarsely chopped
  • 2
  • onions, coarsely chopped
  • 1 head
  • garlic, peeled and coarsely crushed
  • 1 (about 1.5kg)
  • forequarter of baby goat
  • To serve:
  • green salad

Method

  • 01
  • Combine sherry, olive oil, thyme, bay leaves, carrot and onion in a large dish. Rub the crushed garlic onto the goat and put the remains of the garlic in the marinade. Baste the goat with the marinade several times, then cover and refrigerate overnight.
  • 02
  • Preheat oven to 180C. Scatter marinated vegetables over base of a large roasting pan, then lay goat on top, season with sea salt, rubbing salt vigorously into the skin. Roast for 1 hour, then turn and cook for another 1-2 hours or until meat pulls away from the bone. Remove from oven, rest for 10 minutes, carve and serve with pan juices, some of the carrots and a green salad passed separately.

“There are a lot of restaurants in Spain with a horno de leña (wood-fired oven). The fires are lit first thing in the morning and burn well into the day. All day and night whole suckling pigs, half lambs and pieces of goat are cooked in giant terracotta trays. The steady heat cooks the meat evenly, slowly easing the meat off the bone, and the embers give the flesh a slightly smoky quality. If you have a wood-fired oven this is the perfect excuse to light it up. A mate of mine cooks this in his camp on his bush block down the Great Ocean Road. He puts a shovelful of embers on a heavy metal lid and leaves it cooking for hours. The slow cooking melts the flesh and the coals give it a gentle fragrance.” – Frank Camorra, MoVida

At A Glance

  • Serves 4 people
  • 10 min preparation
  • 3 hrs cooking (plus resting)
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At A Glance

  • Serves 4 people
  • 10 min preparation
  • 3 hrs cooking (plus resting)

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