Slow-roasted whole kid goat, marinated in white wine, garlic and rosemary, cooked until the skin crisps and the meat falls from the bone. The Easter centrepiece of the Minho table.

Roast kid is the defining meat of the Minho spring table, reaching its peak at Easter when the youngest animals from mountain farms arrive in Braga. The tradition of serving cabrito at Easter derives from the region's monastic heritage, when the Church's restrictions on meat during Lent broke at Easter with the seasonal roast. Arcoense in the Cividade neighbourhood has served it as its flagship dish since the 1970s, sourcing kid from the same farm families in the Peneda hills each season.

3 editor picks for Cabrito Assado (Roast Kid) in Braga, ranked by editorial score. All Braga signature dishes · Cabrito Assado (Roast Kid) across every city.

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