Title: Leg of Baby Goat, Portuguese Style
Categories: Portugese Goat Ceideburg
Yield: 2 Servings

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

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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