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Haedus sive Agnus Crudus (Seasoning for Raw Kid or Lamb)
Haedus sive Agnus Crudus (Seasoning for Raw Kid or Lamb) is a traditional Ancient Roman recipe for a classic dish of a whole baby kid goat or lamb that's rubbed with oil, black pepper, salt and coriander seeds before being oven roasted. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Seasoning for Raw Kid or Lamb (Haedus sive Agnus Crudus).
prep time
20 minutes
cook time
245 minutes
Total Time:
265 minutes
Serves:
8-10
Rating: 
Tags : Spice RecipesLamb RecipesAncient Roman Recipes
Original Recipe
Haedus sive agnus crudus: oleo, piper fricabis et asparges foris salem purum multo cum coriandri semen. in furnum mittis, assatum inferes.
Translation
[Seasoning for] Raw Kid or Lamb: Rub with olive oil and pepper, sprinkle the outside generously with pure salt mixed with coriander seeds. Put in the oven and serve [when] roasted.
Modern Redaction
Ingredients:
1 whole baby kid goat or lamb
4 tbsp olive oil
1 tbsp freshly-ground black pepper
2 tbsp sea salt
1 tbsp coriander seeds, lightly crushed
Method:
Weigh the prepared kid goat or lamb. Rub liberally with the olive oil then rub in the black pepper, salt and coriander seeds. Place in a roasting dish, 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.
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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