Kid

Kid

By
From
Encyclopedia of Food and Cookery

The meat of a young goat, kid is beginning to appear in some of our more enterprising butchers’ shops. A whole roast kid is the festive dish of the Greeks and other Mediterranean peoples who cook it with oil and wine, garlic and aromatic herbs, while Saudi Arabians stuff it with rice, fruit and nuts and rub it with spices. These approaches bring out the best in this sweet and tender but somewhat dry and bland-flavoured meat.

You can use kid in any recipe for lamb, but it is advisable to marinate it for up to 24 hours before cooking, and to protect roast kid against dryness by barding (covering with fatty bacon or pork fat) or larding (threading strips of pork fat through the meat).

Ingredients

Quantity Ingredient
see method for ingredients

Method

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