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Capretto al forno alla Calabrese

Photo: Rodger Cummins

Otherwise known as oven-roasted kid.


  • plain flour for dusting
  • salt and pepper
  • 1 milk-fed domestic kid*
  • 1/2 cup olive oil
  • 2-3 cloves garlic, peeled and crushed
  • 15 small whole shallots, peeled
  • 2 bouquet garni (containing fresh rosemary sprigs, thyme and sage, wrapped in muslin)
  • 1 tbsp black peppercorns
  • 2-3 bay leaves
  • 2 glasses Italian white wine, such as vermentino or pinot grigio
  • 500ml water
  • 1 punnet of cherry tomatoes, blanched and peeled or 1 tin of Italian peeled whole tomatoes, deseeded
  • * The goat should be about 4-6 weeks old. Use the legs and saddle, and ask your butcher to chop into 6cm portions. Ask your local butcher.


Pre-heat oven to 180C. Season flour and dust kid pieces. In a large frying pan over a medium heat, heat half the olive oil. When hot, braise kid pieces on all sides until golden, remove from pan with slotted spoon. Discard oil.

In a heavy-based baking dish, over a medium heat, heat remaining olive oil and garlic. Add shallots and gently fry until golden. Add kid pieces, bouquet garni, peppercorns and bay leaves. Turn up heat to high, add white wine and allow to reduce. Season to taste. Add water, and tomatoes. Place a cartouche over the pan (a piece of baking paper the size of the pan surface), tucking the paper into the sides of the pan. Remove from heat and place in the oven. Bake for 1 hour, until tender.

Serve hot from the oven, with braised fennel and broad beans or creamy mash, garnished with chopped flat leaf parsley.

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