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Baked goat (chèvre au four): recipe illustration
Meat

Baked goat (chèvre au four)

Goat pieces marinated with garlic, onion and thyme, then slow-baked in the oven until the meat is tender and falling apart. This festive dish is traditionally served on special occasions.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

980 kcal per serving

Protein
57.5 g
Carbohydrates
4.9 g
of which sugars
2.5 g
Fat
80.6 g
of which saturated fat
49.9 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the meat into large pieces and rub them with salt and pepper.
  2. Chop the garlic, slice the onions and strip the thyme leaves, then mix them with the oil.
  3. Place the meat in an ovenproof dish, coat it with the aromatic mixture and pour the water into the bottom.
  4. Cover the dish with foil and bake at 170 °C for 1 hour 30 minutes.
  5. Remove the foil and continue cooking for 30 minutes at 200 °C to brown the surface.
  6. Let it rest for 10 minutes and serve with the cooking juices.

Variations and tips

Lamb version. Replace the goat with lamb cut in the same way, cooked the same way.

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Original Ecomely recipe.