Spanish Cabrito

Spanish Cabrito


  • 1 halved small cabrito (about 6 pounds) from neck to tail, cut into
  • serving-size pieces (not completly separate)
  • 2 garlic cloves (center shoots off)
  • 2-3 sprigs of parsley
  • olive oil to rub
  • 1 tablespoon wine vinegar
  • salt
  • 1 dash Jerez wine
  • 1/2 cup boiling water


Preheat oven to high heat (to seal the meat), about 420F (210 C). Place the cabrito into a baking sheet and rub it with olive oil. Bake it until lightly gold and turn it to do the same thing. Meanwhile, pound at mortar the garlic cloves, parsley leaves and salt. When crushed, add vinegar, Jerez wine and boiling water. Stir it and let aside. When lightly golden both sides, spoon half of dressing over the cabrito and bake until lightly brown, and turn it again spooning the rest of the dressing. Bake til lightly brown. Deglace baking sheet. Serve cabrito with lettuce and onion rings salad.

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