Courtesy of Danielle Langloism, Wikipedia CCLPortugese Style Leg of Capretto
From Mathom Farm Goat Dairy, Australia
1 Leg of capretto, about 1.5kg (3.5 lb)
Wine vinegar
3 large Garlic cloves – peeled
1 Bay leaf – crumbled
1 tablespoon Paprika
1/2 teaspoon Salt
1/2 teaspoon
Ground black pepper
60 g (2 oz) pancetta – chopped
* 3 tablespoons Olive oil Portuguese-style rice * I used middle rasher bacon
Wipe meat with vinegar and – wipe dry.
In a food processor, combine garlic, bay leaf, paprika, salt, pepper, pancetta and oil. Process to a paste and spread all over capretto.
Refrigerate, covered, for 2 or 3 hours. Roast in a preheated 190 C (375 F) oven about 1 hour, turning meat after 30 minutes. (Capretto is best roasted to the medium stage.) Transfer to platter and let rest for 10 minutes before carving.
Serve with rice.**
**I put 2-3 Tbsp of olive oil in the bottom of the roasting pan and added potato and sweet potato to roast. Whilst the roast was resting I made gravy with the drippings of paste from the roast. This was a very rich gravy. Next time I will try adding sour cream instead of brown gravy powder and serve as a side sauce – the Capretto didn’t really need gravy but I would like to try the combination of sour cream with the paprika.
