Capretto al Forno con Piselli (Italian Roast Kid with Spring Peas)
An Italian Easter style roast: tender kid with rosemary, white wine and sweet peas stirred through the pan juices at the end.
- Time2 hr 45
- LevelEasy
- Costabout £4.50 a head
- Oven170°C (150°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
- 1203kcal
- 10.9gcarbs
- 5.7gof which sugars
- 93.6gfat
- 56.8gsaturates
- 71.4gprotein
- 2.5gfibre
- 6.4gsalt
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 170°C (150°C fan). Season the goat all over with the salt and pepper.
- 2
Heat half the oil in a wide casserole and brown the goat in batches for about 4 minutes a batch, until golden. Lift out.
- 3
Add the onion, garlic, rosemary and sage to the pot with the rest of the oil. Cook gently for 5 minutes, until soft.
- 4
Return the goat, pour in the wine and let it bubble for 2 minutes. Add the water, cover and cook in the oven for 2 hours.
120 min - 5
Take off the lid, add the peas and push them into the juices. Cook uncovered for 20 minutes more, until the peas are tender and the sauce has thickened a little.
20 min - 6
Stir in the lemon zest and taste for salt. Serve with roast potatoes or good bread.
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.
