Cabrito Lechal Asado (Castilian Roast Kid with Garlic and White Wine)
A whole kid or goat leg roasted slowly with garlic, white wine and thyme until the meat is tender and the skin crisp and golden.
- Time3 hr 15
- LevelEasy
- Costabout £4.67 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1291kcal
- 6.3gcarbs
- 3.1gof which sugars
- 102.6gfat
- 62.8gsaturates
- 77gprotein
- 0.4gfibre
- 6.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Mash the garlic with the salt, paprika, pepper and olive oil to a rough paste.
- 2
Make deep cuts all over the leg and push the paste into them and over the surface. Sit the leg in a roasting tin with the thyme and bay leaves.
- 3
Pour the wine and water around the meat, not over it. Cover the tin tightly with foil.
- 4
Roast for 2 hours 15 minutes. The meat should be starting to loosen from the bone.
135 min - 5
Take off the foil, baste with the juices and turn the oven up to 210°C (190°C fan). Roast for 30 minutes more, basting once, until the skin is deep golden and crisp.
30 min - 6
Rest the meat for 15 minutes under foil. Squeeze the lemon into the tin juices, stir and taste.
- 7
Carve or pull the meat apart and spoon over the juices. Good with bread and a green salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
