Roasted Kid

Method

On the day prior to your meal, chop the kid into large pieces. 

Mix the wine, salt, paprika, olive oil, garlic cloves (crushed), bay leaves and thyme in a jug. 

Place the chopped kid in a terracotta roasting dish, smear with margarine and pour over the wine-garlic mix. Drizzle with olive oil. Marinate for 24 hours.

Preheat the oven to 160ºC.

Cover the oven dish in aluminium foil and roast gently for about 90 minutes. Check the roast and baste regularly. Remove the foil, turn up the heat and let the meat crisp up and turn golden for about 30 minutes.

Serve the roast kid with some roast potatoes.