Capretto alla Bresciana

Name: Capretto alla Bresciana (Roasted Kid with Roasted Baby Potatoes)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 large onion, finely chopped; 5 sprigs rosemary, leaves finely chopped; 1 small handful (about ¼ cup) sage leaves, chopped; 100 ml extra virgin olive oil, plus extra for pan-frying; 4 cloves garlic, finely chopped; 1 baby goat quarter (2.2 kg), cleaned and cut into 18 pieces; ¼ cup (60 ml) extra virgin olive oil; rock salt, as needed; 1 clove garlic, finely chopped; 1½ tablespoons salt flakes; 200 g unsalted butter, diced; freshly ground black pepper; 800 g baby new potatoes, scrubbed and cut into halves or quarters, depending on size; 3 sprigs rosemary, leaves finely chopped

Roasted Kid with Roasted Baby Potatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

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: