Leg Of Baby Goat, Portuguese Style

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Title: LEG OF BABY GOAT, PORTUGUESE STYLE
Categories: Portugal, Goat, Ceideburg 2
Yield: 2 servings

1 Leg of kid, about 3 pounds, 1/2 ts Ground black pepper
-membrane and and fat 2 Ounces pancetta, chopped
-removed 3 tb Olive oil
Wine vinegar Portuguese-style rice (see
3 lg Garlic cloves, peeled -recipe)
1 Bay leaf, crumbled Wipe meat with vinegar and
1 tb Paprika -wipe dry.
1/2 ts Salt

In a food processor, combine garlic, bay leaf, paprika, salt, pepper,
pancetta and oil oil. Process to a paste and spread all over kid.
Refrigerate, covered, for 2 or 3 hours.

Roast in a preheated 375F oven until internal temperature reaches 165F,
about 1 hour, turning meat after 30 minutes. (Kid is best roasted to the
medium stage.) Transfer to platter and let rest for 10 minutes before
carving. Serve with rice.

Serves 2 to 4.

PER SERVING (4 servings, without rice): 500 calories, 79 g protein, 2 g
carbohydrate, 17 g fat (5 g saturated), 219 mg cholesterol, 624 mg sodium,
0 g fiber.

San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

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