Roasted Whole Kid (Young Goat)

Ingredients

• 1 whole Whole kid (young goat), with head on (Order from butcher in advance, approximately 8-12 pounds)
• 0.5 pound Kid liver, parboiled and minced (Usually comes with the kid)
• 0.5 pound Bread crumbs, grated (Equal quantity to liver)
• 1 pound Fat bacon, chopped (Double the quantity of liver)
• 2 tablespoons Butter (For stuffing)
• 1 teaspoon Black pepper (Freshly ground)
• 2 teaspoons Salt (Divided for stuffing and basting)
• 0.25 teaspoon Nutmeg, grated
• 2 tablespoons Lemon thyme, chopped (Fresh preferred)
• 2 tablespoons Parsley, chopped (Fresh)
• 1 large Egg, beaten (To bind stuffing)
• 1 cup Beef suet, melted (For basting)
• 2 cups Hot water (For basting liquid)
• 1 whole Lime, whole (For presentation)
• 1 roll Kitchen twine (For trussing)

Instructions

1. 1Place the kid liver in a pot of boiling water and parboil for 10 minutes. Remove, let cool slightly, then mince finely.
2. 2In a large bowl, combine the minced liver, grated bread crumbs, chopped bacon, butter, black pepper, 1 teaspoon salt, nutmeg, lemon thyme, and parsley. Mix well, then add the beaten egg to bind everything together.
3. 3Thoroughly clean the inside cavity of the kid with cold water and pat dry. Fill the cavity with the prepared stuffing, packing it loosely. Do not overstuff as the stuffing will expand during cooking.
4. 4Break the joints of the legs carefully to make them flexible. Fold the legs underneath the body similar to a roasted pig, tucking them into a sitting position. Use kitchen twine to truss the legs securely in place and tie around the body to hold the shape.
5. 5In a saucepan, melt the beef suet over low heat. Add hot water and remaining 1 teaspoon salt, stirring to combine. Keep warm on the stovetop.
6. 6Preheat oven to 325°F (165°C). Position rack in lower third of oven.
7. 7Place the trussed kid in a sitting position in a large roasting pan. Brush generously all over with the basting liquid. Place in preheated oven.
8. 8Roast the kid for approximately 2.5 to 3 hours (about 20 minutes per pound), basting every 15-20 minutes with the suet mixture. The kid is done when the internal temperature reaches 145°F and the skin is golden brown and crispy. If browning too quickly, tent loosely with foil.
9. 9Remove the kid from the oven and let rest for 15 minutes. Transfer carefully to a large serving platter, maintaining the sitting position. Place a whole lime in the mouth for traditional presentation. Carve at the table.