BBQ Capretto Forequarter with Basil & Rocket Tzatziki
Smoky barbecued capretto forequarter paired with fresh basil and rocket tzatziki, served alongside tender asparagus for a vibrant, flavour-packed feast.
Serves 6–8 people
Recipe by Peter Kuravita
Ingredients
- Capretto forequarter (around 2kg, butchered)
- Remove the meat from around the main shoulder bone
- Cut neck into 3 pieces
- Remove shank and cut the meaty part into 6c chunks
- 3 tbsp PK’s Spicy BBQ Rub (or Tangy BBQ if preferred)
- 10ml oil (for coating)
- Salt and pepper, to taste
- 1 bunch asparagus, trimmed
- Olive oil, for steaming or drizzling
- Basil & Rocket Tzatziki
- 200g Greek yogurt
- ½ cucumber, grated and excess liquid squeezed out
- 1 small handful basil leaves, finely chopped
- 1 small handful rocket, finely chopped
- 1 clove garlic, crushed
- Juice of ½ lemon
- Salt and pepper, to taste
Preparation
- Step 1 PREPARE THE GOAT: Break down the forequarter as noted: remove the meat from the shoulder bone, cut the neck into three, shank into 6cm chunks. o Coat the pieces lightly with oil, season with salt and pepper, and massage with PK’s Spicy BBQ Rub
- Step 2 COOKING ON THE BBQ: Set your BBQ for direct cooking with a cast-iron griddle, preheated to 180°C. o Place the forequarter pieces on the griddle, cooking each side for 3 minutes to achieve a deep char. o Transfer to indirect heat (or a heavy-bottomed cast iron pan, covered loosely with foil) to finish cooking.
- Step 3 For doneness: Rare: 49–54°C core temp (9–15 minutes) § Medium-rare: 54–60°C (18 minutes) § Medium: 60–66°C (22 minutes)
- Step 4 Once cooked to your liking, rest the meat for 10 minutes in a warm place before serving.
- Step 5 ASPARAGUS: Steam or grill the asparagus until just tender. Drizzle with olive oil and season lightly.
- Step 6 BASIL & ROCKET Tzatziki: In a bowl, combine yogurt, cucumber, basil, rocket, garlic, and lemon juice. Mix well and season to taste. Chill until ready to serve.
- Step 7 TO SERVE: Arrange the charred, rested goat forequarter pieces on a warm platter. Serve alongside steamed asparagus and a bowl of basil & rocket tzatziki.
- Step 8 CHEF'S NOTES: Capretto has a similar taste to lamb but with more flavour, texture, and a leaner profile. It takes beautifully to spice rubs and grilling. Here, the smoky PK’s Spicy BBQ rub builds depth, while the basil and rocket tzatziki cuts through with freshness. For another variation, the meat can also be cooked in the oven: sear in a hot pan until caramelised, then roast at 180°C, following the same internal temperature guide.
Recipe by Peter Kuravita
For all Dairy Capretto enquiries and wholesale orders call: Tania on 0434 480 261 | Meredith Farm Store enquiries and bookings call: Julie on 0422 299 392