Portuguese Style Goat

Goat is a staple across Portugal, where a roast leg of kid (cabrito) is the centerpiece of festive Sunday and holiday tables. This version keeps it simple and lets a bold paste do the work.

Everything comes down to that rub: garlic, paprika, crumbled bay, salt, pepper, and pancetta blitzed with olive oil into a paste, then smeared all over the meat. The pancetta is the clever touch, lending salty, porky richness that bastes the lean goat as it roasts.

A few hours in the fridge lets the paste penetrate, seasoning the meat to the bone before it ever hits the oven.

Then it’s a straightforward roast, turned once partway through so it browns evenly, until the meat is tender. A 10-minute rest before carving lets the juices settle. Serve it the Portuguese way, with rice to soak up the savory, paprika-stained drippings.

Chef Tips

• Smear the paste over every surface and into any crevices so the whole roast is seasoned.
• Marinate it covered at least 2 to 3 hours, or overnight, for deeper flavor.
• Turn the meat halfway through roasting so it browns evenly on all sides.
• Always rest it 10 minutes before carving so the juices redistribute and it stays moist.

Variations

• No goat? The same paste and method work beautifully on lamb.
• Add a splash of white wine to the pan for a quick gravy from the drippings.
• Roast potatoes in the drippings alongside, instead of or with the rice.