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May 2, 2014 05:24 AM

Hind leg of kid (young goat)

Marinating in lemon juice and leftover dry prosecco. Yes, there is a shochet in New York (abattoir in New Jersey) who will remove the sciatic nerve.

Of course, I've never roasted a leg of kid before - front or rear, not even a leg of lamb. But I googled up some advice from chow and elsewhere, and I'm game.

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    1. First course: Bacon-Onion jam; homemade hoummus, parve maple butter with fresh challah..

      Second course: steamed globe artichokes.

      Bacon came from Kosher Lamb Bacon in Baltimore. Recipe from the Times.

      4 Replies
      1. re: AdinaA

        The meat was wonderful. The leg of kid cooked this way required no carving, it was moist and falling-off-the bone tender. It's a good method for Shabbos, because it does not require precise timing in the crunch just before candlelighting or if the minyan lags. It waits happily on a warm blech.

        The goat meat surprised me in the ways it is different form lamb. Far, far less fatty. This is nice, since the modern taste does not favor lumps of fat, making lamb a nuisance to eat as you sit there cutting the fat away form small bits of meat. This leg was solid meat. It was delicious meat, but less distinctively flavored than lamb. I am told that this is generally true of kids; that the meat of highly experienced goats has a more distinctive taste.

        1. re: AdinaA

          " It waits happily on a warm blech."

          LOL. I pictured the piece you pictured above sitting on a platter, whistling cheerfully. I'm glad I read it between sips of coffee even if my keyboard is "spill proof".

        2. re: AdinaA

          Bisra's goat-meat merguez sausages were a revelation. Intensely flavorful, tender, not at all filled with fat, and with hot spicing that seemed perfect to me, very hot - but not call-for-a-fire-engine hot. Some sausages are so hot that you might as well just eat a jalapeno, since you can't taste the sausage. Here, the spicing enhanced the sausage. Truly these were some of the best sausages I've ever had.

          I oven roasted the sausages with copious sliced onions, starting them at a high temp to brown, then letting them bake, covered until the onions were soft. They also waited well until dinner.

          I'll be shopping with Bisra regularly.

            1. re: DeisCane

              I've been dying to try some of Bisra's stuff for years, but I'm not comfortable ordering from them until they get outside kashrus supervision. Sadly, I don't think that's ever going to happen.

              1. re: CWY

                It appears I was mistaken. They now have outside hechser. Whoo Hoo! (Though I am not familiar with this sephardic hechser)

                1. re: CWY

                  Rabbi Elkin is highly regarded, and teaches at YU

                  1. re: AdinaA

                    All true, but last time I looked into this, he didn't have an outside hashgacha. I don't doubt his credentials though.

                    There's an obvious conflict of interest when the owner of the business also provides the kashrus supervision.

                    1. re: CWY

                      I posted that so people who don't know him can know why lots of people trust him.

                      1. re: AdinaA

                        Gotchya. Have you ordered from them before? Curious as to the quality of the meat.

                        1. re: CWY

                          Yes, have had their goat meat before. It was wonderful. I'll let you know how the leg of kid was after Shabbos. And the merguez.

            2. You might try adding fresh sprigs of Rosemary and some garlic cloves and a heavy drizzle of olive oil when you put it in the pan.

              I've spit roasted legs similar to this outside, but never in the oven. You are in for a rare treat that can become expensively addictive.

              2 Replies
              1. re: bagelman01

                Rosemary, thyme.. Thanks Bagelman, following this recipe, 'cause my apartment doesn't have a bar-b-que pit.

                1. re: AdinaA

                  That's a great recipe. Back in my college days (eons ago) I did the books for a Greek-American family who owned a few restaurants and the grandfather taught me how to roast the goat or lamb on the spit. I am not a fan of Thyme, but love all the other spices in this recipe especially the bay leaves.

                  As a side note,the last two days I had to cook indoors because of the heavy rains, the dogs were not happy. Today, I have turkey breasts and thighs slow cooking on the grill and at 6:30 I'll put up roasted vegetable skewers

              2. Also, fresh goat meat merguez.