Name: Cabrito Asado
Yield: Media Ración 6, Ración 4
Cuisine: Spain
Ingredients: 750 ml (26 fl oz/3 cups) fino sherry; 2 tablespoons thyme leaves, chopped; 150 ml (5 fl oz) extra virgin olive oil; forequarter of a 3–6 month old goat (about 1.5–2 kg/3 lb 5 oz–4 lb 8 oz), cut into 4 pieces; 2 carrots, roughly chopped; 8 bay leaves, gently crushed; 4 pinches of sea salt flakes; 1 garlic bulb, peeled and roughly crushed; 2 brown onions, roughly chopped

Preparation info

Media Ración
6

Difficulty
Medium

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

There are a lot of restaurants in Spain with a horno de leña (wood-fired oven) at its heart. The fires are lit first thing in the morning and go 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 ma