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Roasted, seasoned kid from Oleiros, a traditional Portuguese dish

Roasted, seasoned kid from Oleiros, a traditional Portuguese dish

Main dishes

Oleiros' specialty: a whole kid goat, roasted whole with its skin intact, filled with its offal, ham, and herbs, coated in a mixture of garlic, bacon, and…

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Recipe from LeonardoG, Elepontes, Atoj and 3 other contributors, adapted by Recette de cuisine · · updated on

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“Estonado goat” is the most well-known specialty of Oleiros, in the Beira Baixa region, and is also served on tables in Sertã. The kid, “estonado” (roasted and shorn) instead of being stripped of its skin, retains its skin, which should become crispy, like that of the suckling pig from the Bairrada region.

Ingredients and directions

  • Prep time1 hr
  • Cook time2 hr
  • Resting12 hr
  • Total15 hr
  • DifficultyHard
  • Cooking methodfour

Ingredients

8 people
  • $0.40
  • $1.96
  • $0.92
  • $0.53

To serve

  • $0.18

Directions

  1. Remove the lamb’s contents through a small opening made in its abdomen, wash it thoroughly, and allow it to drain overnight. ≈ 8 min
  2. Mix the garlic, bacon, white wine, salt, and pepper together to form a paste, and then spread this mixture inside the young goat. ≈ 3 min
  3. Cut the offal into small pieces and mix it with the ground ham, parsley, bay leaf, and a little bit of dough. ≈ 8 min
  4. Stuff the lamb with the filling through the opening in its abdomen, then sew it closed using a needle and thread. ≈ 10 min
  5. Let it rest for at least two hours.
  6. Preheat the oven to a very high temperature.
  7. Brush the outside of the lamb with the remaining dough, then place it on a baking sheet lined with a bay leaf branch rack.
  8. Roast until one side is nicely browned, then flip it over to brown the other side, occasionally spritzing the skin with water to help it crisp up.
  9. Serve hot, with the sauce on the side, or cold, with French fries and a salad.

Equipment

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Before you start

Ingredients

  • One kid, under 90 days old, with its skin intact, and its internal organs.
  • 4 to 5 cloves of garlic
  • 200 g of bacon
  • 250 ml of white wine
  • salt, pepper
  • 100 g of Portuguese cured ham
  • One bunch of parsley
  • One bay leaf
  • Bay leaf stems for the grill
  • French fries
  • salad

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