• 1 young kid, about 8 pounds
  • 6 cloves garlic, slivered
  • 1 tbsp. salt
  • 3/4 tsp greshly ground pepper
  • 3/4 tsp. thyme
  • 2 lemons, quartered
  • 2 tbsp. olive oil
  • 4 tbsp. butter
  • 2 onions
  • 2 cloves
  • 2 c. dry white wine


Have the kid dressed, cleaned and scraped. Wash and dry it. Make small slits all over the surface of the kid and insert the garlic slivers. Rub kid with mixture of salt, pepper and thyme. Put the quartered lemons in the cavity. Heat the oil and butter in a roasting pan. Put the kid and the onions stuck with the cloves into it. Roast in a 375 oven 15 min. per pound. Add the wine after 1 hour and baste frequently thereafter. Transfer the kid to a hot platter and discard the lemons. Skin the fat from the pan juices.

Serves 6 to 8.

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Submitted 6/13/05.
Source: Complete Around the World Meat Cook
Submitted By: Ruth A Burbage
Capretto (Italian Roast Kid)