Kid Au Citron

For the kid au citron, tie the kid legs into shape with spagat (or have already tied at the butcher). Season well all around with salt and pepper.

Heat olive oil in a roasting pan and sear the meat thoroughly on all sides. Remove and keep warm.

Lightly sauté onions and prosciutto in remaining fat. Pour in Noilly Prat and reduce until half of the liquid has evaporated. Pour in veal stock and bring to a boil as well. Close pot and steam meat in oven preheated to 200 °C for 60-70 minutes until tender.

Then remove meat from sauce and keep warm. Thoroughly degrease sauce and pour into a saucepan. Reduce heat to the absolute minimum. Whisk egg yolks, lemon juice and zest with herbs to thicken gravy, stirring constantly. The liquid must never boil, otherwise the yolks will flocculate.

Carve the meat, arrange it and pour the sauce over it.

Preparation Tip:

A wonderful kid au citron recipe for gourmets!

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