By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Cabrito Assado. The percentage is the share of ingredients the two recipes have in common.
Same technique: Grilled & roasted54 recipes from 17 countries
A magnificent roasted kid goat dish, typical of the mountainous regions of Portugal. It is marinated in garlic and paprika, then roasted to succulent perfection.
According to eatmundo's ingredient comparison, the closest dish to Cabrito Assado from another cuisine is Tartiflette (France): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Rub the kid goat pieces with salt, minced garlic, and paprika, then leave to marinate for 2 hours.
- 2
Place the lard and chopped bacon at the bottom of a large heavy roasting tray.
- 3
Arrange the marinated goat pieces on top of the bacon.
- 4
Peel the potatoes, cut them into small chunks, and surround the meat in the tray.
- 5
Pour the white wine over the goat and potatoes to ensure moisture during roasting.
- 6
Roast in a preheated oven at 180°C for 60 to 75 minutes, basting occasionally with the juices.
- 7
Check that the goat is fork-tender and the potatoes are golden-brown and crispy.
- 8
Let the dish rest for 10 minutes outside the oven before serving to ensure the meat remains juicy.
Frequently Asked Questions
What is Cabrito Assado?
Cabrito Assado is a Portuguese roasted kid goat dish prepared with potatoes, bacon, white wine, garlic, and paprika. It is a centerpiece of celebratory meals, typically consumed during holidays and festive gatherings.
Can I substitute the goat?
Lamb can be used as a substitute, but it will lack the distinct, leaner profile of kid goat.
Why is lard important?
Lard provides a traditional richness and helps crisp the meat surface effectively.
How do I avoid dry meat?
Keep the roasting tray partially covered with foil if you notice the meat drying too quickly.
What is the best wine to use?
A crisp, dry white wine from the Dão or Douro regions works perfectly for this dish.