Description Edit

Purchased from the Parnell Estate in Canton, Texas in 1988.

Ingredients Edit

Directions Edit

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