Baby Goat Marinated in Fino Sherry, Garlic and Thyme Cabrito Asado


Australian Gourmet Traveller and Frank Camorra/MoVida restaurant Spanish main course recipe for baby goat marinated in fino sherry, garlic and thyme (cabrito asado)

What you will need

750 ml (3 cups) fino sherry

150 ml extra-virgin olive oil

2 tbsp thyme leaves

8 bay leaves, gently crushed

2 carrots, coarsely chopped

2 onions, coarsely chopped

1 head garlic, peeled and coarsely crushed

1 (about 1.5kg) forequarter of baby goat

To serve: green salad


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