Milk-fed kid goat — the iconic Iberian-peninsula Easter dish and the signature meat of Monterrey, Nuevo León in northern Mexico. The young goat (typically 30–45 days old, 4–8 kg) is butterflied and slow-roasted whole on an *asador* over hot coals (Mexican Monterrey style: 3–4 hours, basted with a salt-and-water mixture, served with tortillas, salsa, and frijoles), or roasted whole in a wood-fired clay oven (Castilian / Aragonese / Portuguese Easter style: 2–3 hours, served with potatoes and aioli). Despite the goat-not-lamb species distinction, cabrito is grouped with lamb culinarily everywhere it's eaten — same age class, same cooking treatments, similar cultural role as ceremonial centerpiece. Distinct from suckling lamb (*cordero lechal*, id 78) by species, and from grown goat (*cabra*) by age and tenderness.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Kid goat | US specialty / Latino markets; sometimes "young goat" or "chevon" for older animals. |
| 🇬🇧United Kingdom | Kid goat | |
| 🇲🇽Mexico | Cabrito | Signature dish of Monterrey, Nuevo León — *cabrito al pastor* slow-roasted on an asador over hot coals. |
| 🇫🇷France | Cabri | French *cabri* / *chevreau*; less central than agneau but a tradition in southern France and Corsica. |
| 🇪🇸Spain | Cabritoprimary | Iberian Easter dish; whole-roasted in wood-fired clay ovens in Castile, Aragón, and northern regions. |
| 🇵🇹Portugal | Cabrito | Iberian Easter and festive dish; whole-roasted in clay or wood-fired ovens, especially in northern Portugal. |
| 🇧🇷Brazil | Cabrito | Brazilian-northeast tradition (cabrito de capote in Pernambuco and Bahia); also celebrated in southern-Brazilian churrasco settings. |
| 🇮🇹Italy | Capretto | Italian Easter tradition; *capretto al forno* roasted with potatoes and rosemary. |
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