Young milk-fed goat, slow-roasted whole — the celebration meat of West Africa, the Caribbean, and the Texas-Mexico borderlands. Tender, mild, exceptionally lean red meat for the feast.
From West African naming ceremonies and weddings to Caribbean curry goat to South Texas cabrito, the slaughter and slow-roasting of a young goat marks the gathering as significant. It is the meat that says: this day matters, this family gathered, this is a feast.
Goat is the most-consumed red meat on earth and one of the heart-healthiest — lower in total and saturated fat than beef, pork, or lamb, with fewer calories and more iron and potassium per ounce. Cabrito, from a milk-fed kid, is the leanest and most tender goat there is. For a community carrying both anemia and cardiovascular burden, goat delivers the absorbable heme iron of red meat without the saturated-fat load of feedlot beef. The potassium also works with, not against, blood pressure.
Cabrito is traditionally splayed on a frame and roasted slowly over coals (al pastor / cabrito al carbón) until the lean meat is tender and the skin crisps. Because kid goat is so lean, low and slow cooking with frequent basting prevents dryness. Bone-in cuts braise beautifully in pepper soup or stew.
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