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Sunday, July 3, 2011

Roast Capretto

We recently discovered a wonderful new bulk butcher nearby! Not only can we stock up on wonderful quality staples, these guys carry some beautiful hard to get meats and poultry. When I saw a leg of goat or Capretto, I was quite excited. While I've never cooked goat, or eaten it for that matter, I love lamb, and am so seduced by Greek cooking. If only i had a spit! I went home and did some reading on cooking goat. Thanks to some great blogs, and a wonderful document courtesy of Mathom Farm Goat Dairy in Tasmania I found some great recipes for goat.
One of these was thanks to Ivy at Kopiaste to Greek Hospitality. I used her Cypriot roast goat recipe as a base for tonight's dinner. I also added some of my own favourite touches.

First I threw some potatoes, carrots, red onions, garlic and rosemary in the bottom of a roasting pan, with a drizzle of olive oil, and sprinkle of salt and pepper. I inserted some garlic and rosemary under the skin of the goat. I rubbed some Maldon Sea Salt, black pepper, and Cobram Estate Olive Oil into the meat, which was placed on a roasting rack in the tray. Into the pan I poured 1/3 of a cup of water, juice of half a lemon, and a drizzle of olive oil over everything. Top with a generous pinch of freshly ground cinnamon and some oregano.

I cooked the meat for an hour in a preheated oven of 180 degrees C. At half an hour I turned the meat, and added some parsnip and swede, which was used for a puree.

After an hour of cooking, the meat was removed and rested under some foil for about 10 minutes.

While the meat was resting I took the parsnip and swede out of the roasting tray and made a puree in the food processor with melted butter mixed with milk and added dollop of sour cream. I seasoned it with a pinch of salt, pepper and cinnamon.

The rest of the vegetables were left in the oven which was turned up to 200 degrees C. In the last minute or so I threw in some chunks of feta to bake.

The finished dish was better than I could have hoped. The goat was tender and full of flavour, the veggies tasted delicious with the baked feta and the parsnip and swede puree was amazing!


  1. You are very adventurous and it looks like you come on something really delicious here. This is my first visit to your blog, so I took some extra time to browse through your earlier entries. I'm so glad I did that. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings...Mary

  2. Thankyou for visiting Mary. Im sorry my blog isn't up to date at the moment. Ive been living alone for the past 5 weeked while my boyfriend is out of town for study, so not too many spectacular meals lately. lol. I did however just whip up some mini baked cheesecakes tonight after dinner, and will make a post about that asap.