Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Kede Rosted




Source of Recipe


the web


Recipe Introduction


England, 15th century
Roast Kid


List of Ingredients




4 to 6 pound kid or lamb roast
1/2 C wine vinegar
Salt to taste


Recipe



1. Preheat oven to 450°.
2. Place roast on a rack in a roasting pan, fat side up, and put in oven. Immediately reduce heat to 325°. Roast for thirty minutes per pound or until internal temperature reaches 180°.

3. Carve the roast, and put the meat into a serving dish. Sprinkle with vinegar and salt before serving.

Serves six to eight.

Notes on the Recipe:

Kid is not readily available at most supermarkets, but sometimes may be found in up-scale supermarkets or some ethnic grocery stores. Lamb may be easily substituted.