Prepare to transport your taste buds to the rustic hills of Northern Italy with this extraordinary pot-roasted kid recipe that will make your dinner guests swoon! Imagine tender, succulent young goat meat slow-roasted to perfection, infused with aromatic rosemary and a splash of red wine, creating a culinary experience that's both rustic and sophisticated. This traditional Locarno-style dish isn't just a meal—it's a celebration of Italian cooking heritage that will elevate your home cooking from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1.5 kg kid (young goat), jointed
- 4 cloves garlic, minced
- 2 sprigs rosemary
- 1 glass red wine
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Remove the kid meat from refrigeration and allow it to come to room temperature for about 30 minutes before cooking, which helps ensure even cooking.
- Pat the kid meat dry thoroughly with paper towels to remove excess moisture, which will help achieve a better browning effect.
- Season the meat generously with salt and freshly ground black pepper on all sides, ensuring even coverage.
- Heat olive oil in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat until it shimmers and begins to ripple.
- Carefully place the jointed kid pieces into the hot oil, working in batches to avoid overcrowding, and brown each piece on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per side.
- Remove browned meat and set aside on a plate. In the same pot, reduce heat to medium and sauté minced garlic until fragrant but not browned, about 1 minute.
- Return the browned meat to the pot, add rosemary sprigs, and pour in the red wine, allowing it to slightly deglaze the bottom of the pot and pick up all the flavorful browned bits.
- Cover the pot and transfer to a preheated oven at 160°C (325°F). Slow roast for approximately 2 hours, occasionally turning the meat and checking liquid levels.
- About 15 minutes before finishing, squeeze fresh lemon juice over the meat to brighten the flavors and add a subtle acidity.
- Check meat for tenderness; it should be falling off the bone. If needed, cook an additional 15-30 minutes.
- Remove from oven and let rest for 10-15 minutes before serving, which allows the juices to redistribute throughout the meat.
- Discard rosemary sprigs, transfer meat to a serving platter, and spoon the cooking juices over the top.
Tips
- • Always bring the meat to room temperature before cooking to ensure even heat distribution. • Pat the meat completely dry to achieve that irresistible golden-brown crust. • Use a heavy-bottomed Dutch oven or cast-iron pot for the most consistent heat and flavor development. • Brown the meat in batches to prevent steaming and ensure proper caramelization. • Don't rush the cooking process—slow roasting is key to achieving melt-in-your-mouth tenderness. • Let the meat rest after cooking to allow juices to redistribute, guaranteeing maximum flavor and juiciness. • Choose a robust red wine that you'd enjoy drinking—the flavor will concentrate during cooking.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
