Capretto is the Italian term for young goat meat, typically from milk-fed kid goats slaughtered at around 2-4 months old. It is prized in Italian and Mediterranean cuisines, especially in central and southern Italy.
At this young age the meat is tender, lean, and mild, with a pale pink color and a flavor often compared to veal or lamb rather than the stronger taste of mature goat.
Capretto is most often roasted whole or in pieces with garlic, herbs, and olive oil, or slow-cooked in stews and braises. The equivalent young goat is called katsikaki in Greece and cabrito in Spain, where it is likewise roasted or grilled.