Title: Leg of baby goat, portuguese style
 Categories: Portugal, Goat, Ceideburg 2
      Yield: 2 Servings
 
      1    Leg of kid, about 3 pounds,
           -membrane and and fat
           -removed
           Wine vinegar
      3 lg Garlic cloves, peeled
      1    Bay leaf, crumbled
      1 tb Paprika
    1/2 ts Salt
    1/2 ts Ground black pepper
      2    Ounces pancetta, chopped
      3 tb Olive oil
           Portuguese-style rice (see
           -recipe)
           Wipe meat with vinegar and
           -wipe dry.
 
  In a food processor, combine garlic, bay leaf, paprika, salt, pepper,
  pancetta and oil 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.
  
  Serves 2 to 4.
  
  PER SERVING (4 servings, without rice):  500 calories, 79 g protein,
  2 g carbohydrate, 17 g fat (5 g saturated), 219 mg cholesterol, 624
  mg sodium, 0 g fiber.
  
  San Francisco Chronicle, 6/29/92.
  
  Posted by Stephen Ceideberg; February 24 1993.