Goat shoulder with garlic, lemon and white wine.
Felicia Sampaio’s Angola collection describes kissuto rombo as a whole young goat seasoned with garlic and lemon. This home-oven adaptation uses manageable bone-in shoulder pieces. This draft awaits kitchen testing; quantities, yield and timings are estimates for verification.
- Prep
- 20 minutes
- Cook
- About 2 hours 30 minutes
- Rest
- 10 minutes
- Marinate
- 8 hours, refrigerated
- Serves
- 4–6 servings
- Difficulty
- Moderate
The recipe
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Before you start
Measure and prepare the ingredients first. Follow the texture and temperature checks in the method as well as the estimated timing.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Roasting tin paid link
- Tight lid or foil paid link
- Food thermometer paid link
Method
Mix garlic, lemon juice, oil, salt, pepper and optional chilli. Rub over the goat, cover and refrigerate for 8 hours.
Heat the oven to 170°C conventional. Put the goat and marinade in a snug roasting tin. Add wine and water, then cover the tin tightly.
Roast for about 2 hours, turning the pieces once. Add a little hot water if the pan becomes dry. Continue covered if the meat is still firm.
Uncover and increase the oven to 210°C. Roast for 20–30 minutes, basting once, until browned and fork-tender. Goat must reach at least 63°C followed by a 3-minute rest; shoulder generally needs much longer cooking for tenderness. Rest for 10 minutes, then serve with the pan juices.
Chef’s notes
Tenderness is the deciding test: a fork should enter the meat easily. Larger or older goat pieces can take longer.
Tips and variations
Replace wine with 150 ml unsalted stock if preferred; check its allergens.
Serve with
Potatoes and greens are suggested sides. The photograph shows a Portuguese roast-goat serving with potatoes and orange slices.
Storage
Refrigerate at 4°C or below and use within 3 days. Reheat to 74°C. Refrigerate perishable food within 2 hours, or within 1 hour above 32°C.
Nutrition per serving (estimated)
Nutrition has not been calculated. Values depend on the ingredients and serving size.
Allergens
Wine may contain sulphites. Check any substituted stock.
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Questions
Can I use a boneless cut? It will cook differently; these quantities and timings are for bone-in shoulder.
Sources and recipe context
Kitchen testing not yet confirmed by Sixto Carreon. This is an editorial adaptation. Uses goat shoulder pieces and a covered roasting stage instead of a whole kid supported on bay-wood sticks. Oven temperatures and measured quantities are editorial adaptations.
Gastronomias, Felicia Sampaio: Kissuto Rombo
FoodSafety.gov: safe minimum internal temperatures
The featured image was adapted from a licensed real photograph using AI-assisted background, framing and lighting edits. It is not a Sixto kitchen-test photograph. The original shows roast goat in Portugal, with potatoes and orange slices. It is a related serving example, not this exact Angolan recipe. Photographer, licence and editing details are in Editorial Standards.
