Cabrito is the meat of a young, milk-fed kid goat (Capra hircus), slaughtered within the first weeks of life before it is weaned onto solid forage. Pale rose, fine-grained and exceptionally tender, it carries almost none of the gamey musk of mature goat — a mild, faintly sweet, milky-savoury meat close to veal. It is the prized festive roast of northern Mexico, Spain, Portugal and Italy, splayed over coals as cabrito al pastor or braised into birria.