Leg of Baby Goat Portuguese-style

Introduction

History

This recipe has its roots in Portuguese cuisine, where goat meat is a popular choice for special occasions and celebrations. The marinade used in this recipe is a classic combination of garlic, paprika, and olive oil, which adds depth and richness to the meat.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to remove the membrane and excess fat from the leg of kid before marinating it.

- Marinate the meat for at least 2-3 hours to allow the flavors to penetrate the meat.

- Roast the meat at a moderate temperature to ensure even cooking and a juicy result.

- Let the meat rest for 10 minutes before carving to allow the juices to redistribute.

Serving Suggestions

Serve the Leg of Baby Goat Portuguese-style with rice and a side of roasted vegetables for a complete meal.

Cooking Techniques

Roasting

Ingredient Substitutions

If you can't find kid meat, you can use lamb or goat meat as a substitute.

Make Ahead Tips

You can marinate the meat overnight for even more flavor.

Presentation Ideas

Garnish the dish with fresh herbs, such as parsley or cilantro, for a pop of color.

Pairing Recommendations

Pair this dish with a bold red wine, such as a Portuguese Douro or Alentejo.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

0g per serving

Fats

- Total Fat: 15g per serving

- Saturated Fat: 4g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Iron: 10% of the daily value per serving

Alergens

This recipe contains pork (pancetta) and may not be suitable for those with pork allergies.

Summary

This dish is a good source of protein and iron, but is higher in fat due to the use of olive oil and pancetta.

Summary

Leg of Baby Goat Portuguese-style is a delicious and flavorful dish that is perfect for a special occasion or celebration. With a few simple ingredients and some time in the oven, you can create a memorable meal that will impress your guests. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Portugal. My grandmother, who was known for her amazing cooking skills, had invited me to help her prepare a special meal for a family gathering.

As we gathered in the kitchen, my grandmother pulled out an old, worn cookbook from the shelf. It was filled with handwritten notes and splattered with various ingredients. She flipped through the pages until she came across a recipe for Leg of Baby Goat Portuguese-style.

"This is a family recipe that has been passed down for generations," she explained to me as she began to gather the ingredients. "It's a traditional dish that is often served at special occasions, like weddings or holidays."

I watched in awe as my grandmother expertly prepared the marinade for the meat, combining garlic, onions, paprika, and a blend of herbs and spices. She then rubbed the marinade onto the leg of baby goat, ensuring that every inch of the meat was coated.

As the meat marinated, my grandmother shared stories of how she had learned this recipe from her own mother, who had learned it from her mother before her. Each generation had added their own twist to the recipe, making it a cherished family tradition.

After letting the meat marinate for several hours, my grandmother placed it in the oven to roast slowly. The aroma that filled the kitchen was intoxicating, a mix of garlic, herbs, and spices that made my mouth water in anticipation.

As we waited for the meat to cook, my grandmother began to prepare the side dishes that would accompany the meal. She whipped up a batch of creamy mashed potatoes, sautéed green beans with garlic and olive oil, and a fresh salad with tomatoes, cucumbers, and olives.

Finally, after hours of slow roasting, the leg of baby goat was ready. My grandmother pulled it out of the oven, the meat tender and juicy, with a crispy, golden-brown crust. She carved slices of the meat and placed them on a platter, garnishing it with fresh parsley and lemon wedges.

As we sat down to eat, the entire family gathered around the table, eager to taste the fruits of my grandmother's labor. The first bite of the Leg of Baby Goat Portuguese-style was like a revelation - tender, flavorful, and bursting with the taste of my heritage.

As we enjoyed the meal, my grandmother shared more stories of her childhood in Portugal, of the family gatherings and celebrations where this dish was always the star of the show. The memories came flooding back to me, of a simpler time when life revolved around good food and good company.

Now, as I prepare this recipe for my own family, I can't help but feel grateful for the traditions that have been passed down through the generations. The Leg of Baby Goat Portuguese-style is more than just a dish - it's a link to my past, a reminder of where I come from and the love that has always surrounded me.

And as I take a bite of the tender, flavorful meat, I know that this recipe will continue to be a part of my family's story for years to come. The memory of finding this recipe for the first time will always bring a smile to my face, a reminder of the love, tradition, and delicious food that have shaped my life.

Categories

| Cathy's Recipes | Goat Recipes | Pancetta Recipes | Portuguese Recipes | Rice Recipes | Wine Vinegar Recipes |

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