Roast Suckling Kid

The goat variety! Originally from theodora Fitzgibbon's 1963 book "Game Cooking". Cooking times are guesses.

• Ready In: 3 hrs
• Yields: 1 goat

Ingredients

• 5  kg  goat meat (ie 1 goat kid)
• 500  g cooking apples
• 6  garlic cloves
• 60  g butter
• 285  ml cider
•  streaky bacon, rashers to taste
• 1  teaspoon ginger
•  clove, to taste
• 1  lemon, juice and zest of
•  olive oil, to taste
•  salt and pepper, to taste

Directions

1. Squeeze the lemon juice inside the prepared kid and insert the lemon peel as well.
2. Peel and core the apples, wrap them in bacon rashers and stick a clove in each.
3. Stuff the kid with the apples and use skewers to keep them inches.
4. Insert the cloves of garlic into the legs and rub the entire animal with the ginger, salt and pepper together.
5. Put in a roasting pan with the butter and some olive oil and roast at a low temperature for 30 minutes per kilogram, basting frequently.
6. When it is cooked, remove the kid to a warm dish to rest, pour off the surplus fat and add the cider to the essence.
7. boil rapidly on the stovetop until reduced by half.