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Aliter Haedinam sive Agninam Excaldatam (Roast Kid or Lamb)
Haedum sive Agnum Assum (Roast Kid or Lamb) is a traditional Ancient Roman recipe for a classic dish of lamb or goat that's braised in oil and stock and which is finished by being basted in a spiced saouce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Roast Kid or Lamb (Haedum sive Agnum Assum).
prep time
20 minutes
cook time
150 minutes
Total Time:
170 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesLamb RecipesAncient Roman Recipes
Original Recipe
Haedum sive agnum assum: [haedi cocturam:] ubi eum ex liquamine et oleo coxeris, incisum infundes in pipere, lasere, liquamine, oleo modice, et in craticula assabis. eodem iure continges. piper asparges et inferes.
Translation
Roast Kid or Lamb: Cook [the meat] in stock and olive oil. [When done,] score [the flesh] and pour over [a sauce of] pepper, laser, liquamen, a little oil. Roast over a gridiron and pour [more of] the same sauce over the meat. Sprinkle with pepper, and serve.
Modern Redaction
Ingredients:
1.5kg (about) lamb or goat roasting joint
2 tbsp olive oil
500ml stock
For the Sauce:
1/2 tsp freshly-ground black pepper
pinch of asafoetida
1 tbsp olive oil
Method:
Rub the roasting joint all over with the olive oil. Place on a rack in a braising pan then pour in the stock. Transfer to an oven pre-heated to 160°C and cook for about 90 minutes, or until almost done through.
At this point strain off any remaining stock, make up to 120ml and whisk in the black pepper, asafoetida and olive oil. Score the skin of the joint and rub in the sauce. Return to the oven and roast, uncovered, for 60 minutes more, basting frequently with the remaining sauce.
When done, remove the meat to a serving dish then strain the sauce into a sauce boat and serve to accompany the meat.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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