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Haedum sive Agnum Parthicum (Parthian Kid or Lamb)
Haedum sive Agnum Parthicum (Parthian Kid or Lamb) is a traditional Ancient Roman recipe for a classic dish of roast kid goat or lamb served with a spiced samson sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Parthian Kid or Lamb (Haedum sive Agnum Parthicum).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesLamb RecipesAncient Roman Recipes
Original Recipe
Haedum sive agnum Parthicum: mittes in furnum. teres piper, rutam, cepam, satureiam, damascena enucleata, laseris modicum, vinum, liquamen, et oleum [vinum]. fervens colluitur in disco, ex aceto sumitur.
Translation
Parthian Kid or Lamb. Put [the meat] in the oven. [Pound] pepper, rue, onion, savory, pitted damsons, a little laser, wine, stock and olive oil. [Bring to a boil]. Place [the meat] on a platter and drench with the hot sauce. Serve with vinegar.
Modern Redaction
Ingredients:
1 joint of kid goat or lamb (about 1.5kg)
olive oil
For the Sauce:
1/2 tsp freshly-ground black pepper
1/8 tsp
rue (or
rosemary)
1 onion, finely chopped
1/2 tsp savory, finely chopped
pinch of asafoetida
6 damson plums, pitted
120ml red wine
250ml meat stock
1 tbsp olive oil
white wine vinegar or cider vinegar
Method:
Weigh the kid goat or lamb joint. Rub liberally with olive oil and season. Place in a roasting dish then transfer to an oven pre-heated to 220°C and roast for 20 minutes. Reduce the oven temperature to 160°C and continue roasting for 30 minutes per kg. When done, remove from the oven, cover with foil and allow to rest for 15 minutes before carving and serving.
Whilst the meat is roasting, prepare the sauce. Pound together the black pepper, rosemary, savory and asafoetida in a mortar. Add the onion and pound to a paste then add the plums and pound once more. Mix in the red wine and olive oil then turn into a pan and add the stock. Bring to a boil and cook for about 25 minutes to thicken.
When the meat is ready, carve and arrange on individual serving plates. Pour over a little of the sauce on each portion and sprinkle with a little olive oil. Serve hot.
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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