Roast Kid with Potatoes

To prepare the roast kid with potatoes, start by removing the fat from the meat, then cut it into medium-sized pieces 1. Wash, peel, and cut the celery, carrot, and onion into large pieces; these will be used to marinate the kid. Transfer the vegetables to a large bowl along with the meat 3.

Separately, gather the aromatic herbs with a string 5 and place them in the bowl; this will make it easier to remove them after marinating. Pour in the wine and add water to cover 6.

Add the black peppercorns and juniper berries 7, cover the bowl with plastic wrap, and let the meat marinate for 12 hours in the refrigerator. After the indicated time, take out the marinated meat 9.

Remove the spices and herbs, and drain the marinade water using a colander 10. Wash the potatoes under running water to remove any soil residue from the skin 11, then slice them thinly with a mandolin (without peeling), about a couple of millimeters thick 12.

Place them in a large baking dish and drizzle the potatoes with olive oil 13, season with salt and pepper 14, and place the pieces of kid on top 15.

And the aromatic herbs from the marinade; drizzle with a tablespoon of vinegar 16 and mix directly in the baking dish so that all the ingredients are well seasoned 17. Bake the kid in a preheated static oven at 400°F for about 60 minutes, turning it during cooking. Once ready, serve the roast kid with potatoes hot 18.