Kid goat (cabrito)

The meat of a young kid, pale pink and very lean, with a delicate taste for roasting, braising and kebabs.

Kid goat (cabrito) is the meat of a young kid, pale pink, tender, very lean, with a delicate taste and no strong smell typical of mature goat. It is roasted and fried whole or in large pieces, braised and slow-cooked in wine, herbs and tomato, cooked on a spit and coals, and cut into stews, pilaf and kebabs.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Kid goat (cabrito), Raw: Calories 109.0 kcal, Proteins 20.6 grams, Fats 2.3 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories109.0 kcal

Proteins20.6 grams

Fats2.3 grams

Carbohydrates0.0 grams

Kid goat (cabrito), Baked: Calories 143.0 kcal, Proteins 27.1 grams, Fats 3.0 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories143.0 kcal

Proteins27.1 grams

Fats3.0 grams

Carbohydrates0.0 grams

Yield: 100 g raw → 76 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Khorova from a kidArmenian cuisine | Main courses

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Roast kid with garnishAbkhaz cuisine | Main courses

The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".

KatsikiGreek cuisine | Main courses

A recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave, Stamatis Tsilias.

300

Goat's leg stewed in beerEuropean cuisine | Main courses

Goat leg braised in beer is a dish with a deeply rich flavor infused with European traditions. It originates from shepherds' cuisine, where goat meat was valued for its tenderness and aroma. The beer used for braising adds a light hoppy sweetness and softness to the dish, while searing before braising creates an appetizing crust that retains the juices inside. The thick and rich flavor of the dish pairs perfectly with rustic bread or potato garnish. This dish reveals the beauty of traditional cooking, transforming simple ingredients into a gastronomic delight worthy of a festive table.

120

Baked goat legAmerican cuisine | Main courses

Roasted goat leg is a culinary masterpiece that combines the depth of spice aromas with the tenderness of soft meat. The dish's origins trace back to traditional American cuisine, where rich flavors and simplicity in preparation are valued. Goat meat marinated in soy sauce, garlic, and spices gains a savory note, while roasting preserves its juiciness and tenderness. Thyme, nutmeg, and cinnamon give the meat a warm, slightly sweet undertone, while chili adds a hint of spiciness. This dish is perfect for a family dinner or festive gathering, and its rich flavor harmonizes beautifully with roasted vegetables and young red wine.

300

Caribbean Goat CurryCaribbean cuisine | Main courses

Caribbean goat curry is a dish infused with the aromas of the islands. Its roots trace back to Caribbean cuisine, where spices play a central role. The handmade curry blend reveals depth of flavor—warm cinnamon, fiery pepper, spicy cardamom, and fresh ginger create a rich palette. Tender goat meat stewed in fragrant broth becomes juicy and soft, while onions add a hint of sweetness. This dish pairs perfectly with rice or flatbreads, offering a rich and warming taste that evokes memories of sunny shores and warm breezes. Caribbean curry is not just food; it's a true gastronomic journey inviting you to experience the vibrant colors and aromas of the islands.