Capretto alla Bresciana

This is one of my family’s favourite recipes, and we also cook rabbit and baby lamb the same way. You’ll need to start this the day before cooking to give the goat time to marinate. You may need to order the goat from your butcher in advance. I like to use a shoulder quarter as it has more flavour and more fat than the leg, so it stays moist during the long cooking; the meat literally falls off the bone when it’s ready. Vic’s Meat sells quarter baby goats, which can be airfreighted: