If you drive out into the country in almost any part of Italy, you'll find flocks of sheep or goats. They provide milk, and wool, and also meat. This recipe for spit roasted (i.e. rotisserie) Kid is from Basilicata. You could also use lamb, and the recipe will serve 6:
Prep Time: 30 minutes
Cook Time: 60 minutes
Ingredients:
- 2 legs of kid, gristle and fat removed (you could also use lamb)
- 2 cloves garlic, minced
- 1 tablespoon minced rosemary leaves
- 5 ounces (125 g) finely sliced cured lard (if you can't find this use prosciutto fat instead)
- 1/3 cup olive oil
- 2 tablespoons vinegar
- A bunch of oregano
- Salt and freshly ground pepper
Preparation:
Dust the meat with salt and pepper, sprinkle it with the minced garlic and rosemary. Wrap the meat in the cured lard and tie the lard in place with string, then spit it and set it to roast before a bank of coals, ideally olive or grape vine. As the meat turns on the spit, baste it with the vinegar and oil every now and again. It will be done when a skewer inserted deep into the meat gives clear juices; at this point remove it from the spit, let it rest for 10 minutes, and slice it.
Yield: 6 servings roasted kid or lamb.
Yield: 6 servings roasted kid or lamb.
