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Aliter Haedum sive Agnum Assum (Roast Kid or Lamb, Another Way)
Aliter Haedum sive Agnum Assum (Roast Kid or Lamb, Another Way) is a traditional Ancient Roman recipe for a classic dish of whole roast kid or baby lamb served with a pepper, spikenard, ginger, olive oil and parsley sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Roast Kid or Lamb, Another Way (Aliter Haedum sive Agnum Assum).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesLamb RecipesAncient Roman Recipes
Original Recipe
Aliter haedum sive agnum assum: piperis semunciam, asareos scripulos VI, gingiberis modicum, petroselini scripulos VI, laseris modice, liquaminis optimi heminam, olei acetabulum.
Translation
Roast Kid or Lamb, Another Way: [Use] 15g of pepper, 1 tsp wild spikenard, a little ginger, 1 tsp of parsley, a little laser, 300ml of the best stock, and 75ml of olive oil.
Modern Redaction
Ingredients:
1.5kg (about) lamb or goat roasting joint
For the Sauce:
1/2 tsp freshly-ground black pepper
generous pinch of dried
spikenard
1/4 tsp ground ginger
1 tsp fresh parsley, finely chopped
pinch of asafoetida
120ml good meat stock
1 tbsp olive oil
Method:
Roast the meat as you normally would (see the meat roasting guide for directions).
About 30 minutes before the roast is due to be done, pound together the black pepper, spikenard, ginger, parsley and asafoetida in a mortar. Work in the olive oil and meat stock then turn into a pan, bring to a simmer and cook for 20 minutes. Serve the sauce poured over the roast.
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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