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X Italian Meat Dishes
Agnello o Capretto in Casseruola/Lamb or Kid Pot Roast
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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A leg of either kid or lamb
Olive oil


"Kid is eaten a great deal in Italy and the flesh of young goats makes excellent eating. Try a leg of either kid or lamb stuck at intervals with rosemary, salted, and then browned on all sides in a stewpan in which two tablespoonsful of olive oil have been heated. Cover the stewpan when the flesh is browned on all sides, and allow it to cook slowly, 15 minutes to the pound, in the steam that will develop in the stewpan once it is covered."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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