1 Leg of kid, about 3 pounds,

-membrane and and fat -removed Wine vinegar 3 lg Garlic cloves, peeled

1 Bay leaf, crumbled

1 tb Paprika

1/2 ts Salt

1/2 ts Ground black pepper

2 Ounces pancetta, chopped

3 tb Olive oil

Portuguese-style rice (see -recipe) Wipe meat with vinegar and -wipe dry. In a food processor, combine garlic, bay leaf, paprika, salt, pepper, pancetta and oil oil. Process to a paste and spread all over kid. Refrigerate, covered, for 2 or 3 hours. Roast in a preheated 375F oven until internal temperature reaches 165F, about 1 hour, turning meat after 30 minutes. (Kid is best

roasted to the medium stage.) Transfer to platter and let rest for 10 minutes before carving. Serve with rice. Serves 2 to 4. PER SERVING (4 servings, without rice): 500 calories, 79 g protein, 2 g carbohydrate, 17 g fat (5 g saturated), 219 mg cholesterol, 624

mg sodium, 0 g fiber. San Francisco Chronicle, 6/29/92. Posted by Stephen Ceideberg; February 24 1993.