Leg of Baby Goat Portuguese Style

purchased from the Parnell Estate in Canton, Texas

1 Leg of kid, about 3 pounds -- membrane and and fat
Wine vinegar
3 large Garlic cloves -- peeled
1 Bay leaf -- crumbled
1 tablespoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
2 Ounces pancetta -- chopped
3 tablespoons Olive oil

Wipe meat with vinegar and -- wipe dry.
In a food processor, combine garlic, bay leaf, paprika, salt, pepper,
pancetta and oil. Process to a paste and spread all over kid.
Refrigerate, covered, for 2 or 3 hours.
Roast in a preheated 375F oven until internal temperature reaches 165F,
about 1 hour, turning meat after 30 minutes. (Kid is best roasted to the
medium stage.) Transfer to platter and let rest for 10 minutes before
carving. Serve with rice.


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