roast kid

Ingredients for 4 servings:

• 2 kg kid leg(s) or shoulder with bone
• 3 onions
• 5 cloves garlic
• 3 m.-sized carrot(s)
• 3 m.-tall vine tomatoes
• 100 ml Noilly Prat
• Salt
• Paprika paste
• Pul Biber Rosemary
• Rosemary . dried
• Thyme . dried
• 3 sprigs of thyme
• 3 sprigs rosemary
• olive oil
• ¼ liter vegetable broth
• 8 m.-sized potato(s), n. B.

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

Season the meat with salt, paprika, pulpiber, and dried herbs. Peel the onions and carrots and cut into wedges. Slice the garlic cloves. Drizzle a roasting pan with a little olive oil, scatter the onions, carrots, and garlic on top. If you like, you can also add peeled, quartered potatoes and season with a little salt and pepper. Place the meat on top. Pour in the Noilly Prat and vegetable stock and drizzle the meat with a little olive oil. Then halve the tomatoes and arrange them on the meat and vegetables with the fresh herb sprigs. Roast first for 20 minutes at 200°C and then at 120°C (top/bottom heat) for about 4 hours. This can vary depending on the oven and the size of the pieces of meat, so it’s best to check after 3 hours. Baste with the meat juices occasionally.