Ristorante Alto Savio
Ingredients and quantities

Quantities for 4-5 people:

  • 1 leg of free-range kid
  • 2 cloves garlic
  • 1 sprig rosemary
  • 1 small bunch sage
  • ½litre Trebbiano di Romagna wine
  • extra-virgin olive oil
  • handful of lard
  • salt and ground pepper
Accompanying wines:
Sangiovese di Romagna DOC

Roast Apennine kid goat with tasty new potatoes

Type of recipe: Main courses

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Preparation method:

Make 6-7 cuts in the leg of kid (buy local produce, reared and fed on organic grass and animal feed) and in each cut insert some garlic, sage and rosemary, either chopped or whole. Set aside some of the herbs and use to prepare the side dish. Place the meat in a large baking tray measuring about 40x60cm. Peel and cut the potatoes into fairly large chunks and season with salt, pepper and the remaining herbs then add a handful of lard. Sprinkle the leg of kid with salt and pepper and drizzle over some olive oil before placing in an oven at 200°C. The meat is ready after about 2 hours. Halfway through, add the potatoes to the baking tray, all around the leg. Turn the meat and toss the potatoes occasionally. Towards the end, add the wine and wait a further 5 minutes for it to evaporate.

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