Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Roast Kid is a festive dish in many Portuguese regions, especially on Easter tables.
The marinade with wine, garlic, and bay leaf scents the meat before roasting.
The roast requires time, well-coated potatoes, and patience for the meat to become tender.
Ingredients
- 2 kg of kid in pieces
- 800 g of potatoes
- 6 cloves of garlic
- 250 ml of white wine
- 100 ml of olive oil
- 2 bay leaves
- Colorau or sweet paprika
- Salt and pepper
- Parsley optional
Preparation Method
- Marinate the kid with wine, garlic, bay leaf, colorau, salt, and pepper.
- Place the meat in a roasting pan with part of the marinade.
- Distribute potatoes around and drizzle with olive oil.
- Roast covered until the meat starts to tenderize.
- Uncover and brown, basting with the sauce.
- Serve with potatoes and salad.
Tips from Empório Portugal
- Marinating overnight enhances the flavor.
- Basting during roasting prevents drying out.
- Potatoes absorb the sauce and should not be dry.
Possible Substitutions in Brazil
- Young lamb can replace kid, with a different flavor.
- Brazilian dry white wine works well.
Pairing
Dão or Beira Interior red. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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