3 Recipes of Chanfana: Mutton, Lamb and Goat

The chanfana is a typical dish of Portuguese cuisine, born in Miranda do Corvo and worshipped by the entire country. In this article you will see three forms of preparation: with lamb, mutton and goat.

3 Recipes of Chanfana Mutton, Lamb and Goat

To choose the meat that will give the desired flavor to the chanfana is necessary to know the differences between the options to use in this dish.

Whenever you want a beef taste typical and traditional chanfana, choose the meat goat. If you prefer meat soft and reddish, the ideal choice is the lamb. If you like meat with more intense flavor, you should prepare a recipe with beef, lamb or mutton. We have selected a tip of each to choose from.



A dish with flavor and texture, intense.

– Ingredients –

  • 3 to 4 kg of lamb meat
  • 1 large onion
  • 1 bunch of parsley
  • 1 bay leaf
  • 4 cloves garlic, chopped
  • 2 tablespoons olive oil
  • Red and white wine q. b.
  • Pepper, paprika, salt and q. b.

– Mode of preparation –

  1. Wash well the meat and leave to drain for 1 hour.
  2. A / clay, has at the bottom a layer of onions, parsley, bay leaf and garlic, as well as olive oil and wine, until it covers the meat.
  3. Bake in the oven for at least 2 hours.
  4. The chanfana can remain inside the oven until cool getting more tender and juicy.


Make this recipe the day before so that the meat absorbs the flavor of the spices.

– Ingredients –

  • 1 kg of meat goat
  • 7,5 dl of red wine
  • 100 g of bacon
  • 3 tablespoons olive oil
  • 1 tablespoon of lard
  • 2 cloves of garlic
  • 1 large onion
  • 1 bay leaf
  • 1 coffee spoon of clove
  • Paprika q. b.
  • Salt q. b.
  • Pepper q. b.
  • Salsa q. b.

– Mode of preparation –

  1. Clean the meat of goat fur and fat, scald with boiling water and cut into pieces.
  2. Cut the onion into thin rings.
  3. At the bottom of a / of the barro preto put a layer of slices of onion, which come with bits of meat, bacon, chopped garlic, sprigs of parsley, the paprika, the salt, the pepper, the cloves, the olive oil and the lard.
  4. Drizzle everything with the red wine and leave to marinate for the next day.
  5. The next day take the baking in the wood fired oven, always with the / destapada.
  6. When the meat is well cooked, serve it’s own/, accompanied with potatoes cooked with the skin.


The lamb gives it a softer taste and texture-it’s guaranteed to be tender.

– Ingredients –

  • 1 kg of lamb
  • 1 small onion
  • 2 cloves of garlic
  • 1 spoon (soup) of oil
  • 1 spoon (soup) of lard
  • 7,5 dl of red wine
  • 4 cravinhos
  • 1 bay leaf
  • Salt and pepper q. b.

– Mode of preparation –

  1. Cut the lamb into pieces average, and throw them into a pot of clay or ceramic.
  2. Separately, mix the olive oil, the lard, the onion cut in rings, garlic cloves, minced, cravinhos and bay leaf.
  3. Pour over the meat, pour the wine, season with salt and pepper, cover and bake in the oven at 180°C for about 3 hours.
  4. Do not move the meat while the meat kitchen, and, only if necessary, add more wine so that it does not burn.
  5. Remove from the oven and serve with the sauce, accompanied with boiled potatoes and mixed salad.