• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 2

    Roasted Leg of Kid Goat (Pierna de Cabrito Asado)

    Cabrito or kid goat is always indicative of a special occasion. If you can find a meat market that features fresh, local kid goat, see if they are willing to sell it by the portion. Latin American carnicerias (butcher shops) may offer the following cuts: la paleta, the front shoulder, which include the scapula and foreleg and is meaty; la riñonada, the saddle along the lower spine with the kidney attached, which includes a few ribs, and half of the tenderloin, a few delicate morsels for those who enjoy organ meat; la pierna, the back leg (featured in this recipe) meaty and the juiciest bit; las costillas, the ribs and the other half of the tenderloin, rather sparse in meat; la cabeza y el pezquezo , the head and neck, for hardcore cabrito fans only. 


    leg of kid goat, about 1 ½ lbs
    salt and pepper to taste
    Heat your oven to 400 °, and season the leg of kid goat. Wrap the leg in foil, then place in a baking pan. Place in the oven, and bake for 1 hour.
    After 1 hour, open the foil, and then bake the leg for another 30 minutes uncovered. Serve hot with fresh corn tortillas and salsa.

    The base number of servings for this recipe is 2



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