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Haedus sive Agnum Tarpeianum (Kid or Lamb à la Tarpeius)
Haedum sive Agnum Tarpeianum (Kid or Lamb à la Tarpeius) is a traditional Ancient Roman recipe for a classic dish of a whole baby kid goat or lamb that's marinated, baked and served with a date, rue and savory sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Kid or Lamb à la Tarpeius (Haedum sive Agnum Tarpeianum).
prep time
20 minutes
cook time
280 minutes
Total Time:
300 minutes
Serves:
8-10
Rating: 
Tags : Sauce RecipesSpice RecipesLamb RecipesAncient Roman Recipes
Original Recipe
Haedum sive agnum Tarpeianum: antequam coquatur, ornatus consuitur. piper, rutam, satureiam, cepam, thymum modicum, et liquamine collues haedum, macerabis, mittes in furno, in patella quae oleum habeat. cum percoxerit, perfundes in patella impensam, teres satureiam, cepam, rutam, dactilos, liquamen, vinum, caroenum, oleum. cum bene duxerit impensam, in disco pones, piper asparges et inferes.
Translation
Kid or Lamb à la Tarpeius: Before cooking, prepare and sew up [the kid or lamb]. [Pound] pepper, rue, savory, onion, a little time and liquamen. Thoroughly moisten the [meat] in this and [set aside to] marinate. Place in a shallow pan with olive oil and cook in the oven until tender. When done, pour over the following mixture: pounded savory, onion, rue, dates, stock, wine, caroenum and oil. [Cook] until the sauce has thickened and then turn into a round dish. Sprinkle with pepper and serve.
Modern Redaction
Ingredients:
1 whole baby kid goat or lamb
olive oil
For the Marinade:
2 tsp freshly-ground black pepper
1 tsp
rue (or
rosemary), chopped
2 tsp savory, chopped
2 onions, finely chopped
1 tsp thyme, chopped
500ml meat stock
For the Sauce:
1 tsp savory
1/4 tsp
rue (or
rosemary)
1 onion, finely chopped
4 tbsp pitted dates, finely chopped
250ml meat stock (or roasting juices)
80ml red wine
60ml
caroenum
1 tbsp olive oil
Method:
Weigh the prepared kid goat or lamb. Rub liberally with the olive oil and set aside. Meanwhile, pound together the black pepper, rue (or rosemary) and savory in a mortar. Add the onions and pound to paste then work in the thyme and meat stock. Pour over the kid (or lamb), and set aside in the refrigerator to marinate over night (baste occasionally with the marinade during this time). Place in a roasting dish, pour over the marinade 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.
Whilst the meat is roasting, prepare the sauce. Pound together the savory, rue (or rosemary), onion and dates in a mortar. Work in the red wine, caroenum and olive oil. Turn into a pan and add 250ml of the roast's cooking juices. Bring to a boil and 20 minutes before the roast is due to be removed from the oven pour over the sauce. Continue cooking, basting with the stock until the meat is done.
When the meat is ready, allow to rest then strain the sauce into a pan. Bring to a simmer and cook until thickened. Serve the roast accompanied by the sauce.
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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