main dishes sardinian

Goat Involtini Recipe (Involtini di Capretto)

Goat involtini recipe for Sardinian baked kid goat rolls wrapped with lard or pancetta, myrtle, garlic, parsley, basil, and breadcrumbs.

Carnivore Nut-Free
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Prep 40 min
Cook 35 min
Total 1h 15m
Servings 6
Difficulty Medium

Ingredients

Meat

Wrapping

Aromatics

Herbs

Filling

Cooking

Seasoning

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Instructions

  1. Slice and flatten the goat meat. Cut the kid goat into thin slices and pound them lightly between sheets of parchment to an even thickness. Season each slice with salt and pepper.

  2. Prepare the herb filling. Finely chop the garlic, parsley, and basil together. Mix with the breadcrumbs in a small bowl.

  3. Assemble the involtini. Lay a slice of lard or pancetta on each piece of goat. Spoon a small amount of the herb-breadcrumb mixture along the centre. Place a fresh myrtle leaf on top. Roll each slice up tightly and secure with a toothpick.

  4. Arrange in the baking dish. Brush a baking dish generously with olive oil. Place the involtini seam-side down in a single layer. Drizzle the remaining olive oil over the top.

    Tip: Pack the involtini snugly against each other so they hold their shape during baking.

  5. Bake. Cook in a preheated oven at 180°C (360°F) for about 35 minutes, until the lard has rendered and the tops are golden.

  6. Serve. Let the involtini rest for 3-4 minutes. Remove the toothpicks, arrange on a warm plate, and spoon the pan juices over the top.

Storage & Meal Prep

Leftovers keep for 2 days in the refrigerator. Reheat gently in a low oven (150°C/300°F) for about 10 minutes.

Variations

  • With Lemon and White Wine: Add a squeeze of lemon juice and a splash of dry white wine to the baking dish before putting it in the oven. The liquid keeps the involtini moist.
  • With Tomato and Potato: Surround the involtini with halved cherry tomatoes and potato wedges in the baking dish. Everything roasts together and the potatoes absorb the juices.

FAQ

Can I use lamb instead of kid goat?

Yes. Lamb leg or shoulder, sliced thin, works as a substitute. The flavour is milder and the fat content slightly higher, but the technique is the same.

What are involtini di capretto?

Involtini di capretto are small rolls made with thin slices of kid goat. This Sardinian version wraps the meat with lard or pancetta, herbs, breadcrumbs, and fresh myrtle before baking.

Where do I find myrtle leaves?

Fresh myrtle (mirto) is common in Sardinia but harder to find elsewhere. If unavailable, use a small sprig of rosemary as the closest Mediterranean alternative. Do not use dried myrtle tea leaves.

Do I need to sear the involtini before baking?

The traditional recipe goes straight into the oven. The lard or pancetta wrapping renders during baking and creates enough browning on its own.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Meat & Poultry
Goat Meat (Kid / Capretto, Raw)
1500 g
Vegetables
Garlic
3 g
Grains & Bread
Breadcrumbs (Dried)
20 g
Oils & Fats
Lard (Strutto)
16 g
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Parsley
12 g
Fresh Basil
3 g
Salt
4.5 g
Black Pepper
0.5 g

Per Serving

435kcalCalories
68gProtein
3gCarbs
16gFat
0gFiber
Sodium
222mg10% DV
Potassium
974mg21% DV
Calcium
51mg4% DV
Iron
8.8mg49% DV
Magnesium
65mg15% DV
Vitamin C
0.4mg0% DV
Vitamin A
2µg0% DV
Vitamin K
7.6µg6% DV
Folate
10µg3% DV
Goat Meat (Kid / Capretto, Raw)
Lard (Strutto)
Garlic
Fresh Parsley
Fresh Basil
Breadcrumbs (Dried)
Extra Virgin Olive Oil
Salt
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

These goat involtini are small Sardinian-style rolls made from thin slices of kid goat, lard or pancetta, herbs, breadcrumbs, and fresh myrtle. The flavour is strong and aromatic, so I keep the filling simple and let the oven do the work.

The meat needs to be thin enough to roll without tearing. I pound it lightly, season it, then add just a little herb-breadcrumb filling. Too much filling makes the rolls open in the oven.

Pack the rolls snugly in the dish with the seam underneath. As the lard or pancetta renders, it bastes the goat and keeps the surface from drying out. Rest them for a few minutes, remove the toothpicks, and spoon the pan juices back over the top.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide | Capretto alla Sarda