From the land · oven · €21

Roast kid goat with panadera potatoes

Shoulder of milk-fed kid from the sierra, three hours in the wood oven on low heat, over a bed of panadera potatoes with onion and white wine. Crisp skin and meat that falls apart.

Golden kid goat shoulder over panadera potatoes in a clay dish, with rosemary

Price: €21
Portion: Individual · half shoulder
Season: All year · best in winter
Allergens: None requiring declaration
Free from: Gluten, lactose
Pairing: Axarquía red, romé or mountain syrah

The dish

The Málaga kid goat is a native breed; the kid is raised on its mother's milk in the sierra and never passes 8 kilos. The shoulder is salted the day before, roasted at 140 degrees with rosemary, garlic and local white wine, and the heat goes up in the last minutes for the skin. The potatoes cook underneath, in the juices.

Where it comes from

Kid goatA Málaga-goat farm in the Sierra de Tejeda; it arrives on Thursdays.
PotatoesFrom the plain, a red-skinned variety that holds up in the oven.

Questions we get asked

Is there one for two?

Yes: a whole shoulder for two, €40. Order it when booking and it comes in the clay dish.

Is it strong?

No. Milk-fed kid is mild, closer to milk-fed lamb than to older goat.

More from the menu

The whole menu