Roast Kid Goat in a Wood-Fired Oven

It holds a special honor, being the first Spanish goat meat to be associated with a quality brand. The Málaga Kid Goat is raised in the province of Málaga; it is authentic, tender, juicy, and soft.

MÁLAGA KID GOAT, 100% LOCAL

It holds a special honor, being the first Spanish goat meat to be associated with a quality brand. The Málaga Kid Goat is raised in the province of Málaga; it is authentic, tender, juicy, and soft. When roasted, it’s spectacular with potatoes or zucchini as a side; it can also be paired with a pastor-style sauce, a festival of vegetables and spices with bacon and almonds; or with garlic, as it’s traditionally cooked in the Axarquía region. Its offal (kidneys, liver, heart) can be enjoyed sautéed with onions or textured into a pâté.

The goat is a prehistoric ally of humankind, and Málaga has abundant evidence of this. Caves such as Ardales, Nerja, and La Pileta have left clear traces of this in their rock paintings. Today, the Málaga goat is a luxury ingredient in fine dining. An example of this is recipes like roasted kid goat served with breadcrumbs and glazed apple—a true delight.

Receta

Ingredientes

  • Pierna y paletillas de chivo lechal
  • Limón
  • Ajo
  • Aceite de Oliva virgen extra
  • Vino
  • Tomillo
  • Orégano
  • Sal

How to Prepare It

Place the pieces of kid goat on a clay dish. Season with spices and garlic, then let it marinate for about 12 hours. Add olive oil and roast at 180°C (350°F) for 45 minutes. Every 15 minutes, add a mixture of water, wine, and lemon to keep the meat moist and flavorful.