C a r b i t o With Vegetables

C a r b i t o  With  Vegetables
Ingredients:
3 pounds lamb cut into piece

Seasonings:
20 grs. salt put every pound of meat2 bay leaves1 bunch of parsley and chives tied1 small twig of rosemary (optional)4 tablets of broth (optional)
Other Ingredients:
1 liter of dry red wine4 stalks celery (celery) cut into thin slices2 garlic pore white part only, thinly sliced,save the rest to put in the soup4 tablespoons (soup) full of lard or butter2 spoons (soup) of oil1 cup (tea) of chopped parsley with stems
Accompaniment
20 small potatoes type (ball) cooked in butter and past4 medium carrots, cooked sliced ​​thick 2 cm1 can drained asparagus whole or palm into thick slices2 bunches of broccoli Japanese pre-cooked (equals cauliflower)and Brussels sprouts.
(Brussels sprouts are mini repolhinhos usually pickled)

Brine:
2 cups of salt2 glasses of wine vinegar

How to Prepare the Kid:

Cut the lamb into regular pieces, not too small.
Remove the gland fat, is the (stench) that lies between the tendon and the bone of the hind leg, is like a bean dark.
Wash the goat with running water.
Place the lamb in a large bowl agate or thick plastic, with plenty of water with 2 cups of salt, and two cups of vinegar, soak put 40-60 minutes in the refrigerator.
Take the refrigerator wash again after season.
Leave Tempered put 6 hours in the refrigerator
Take the pieces of lamb seasoning and strain the sauce.
Place in a large saucepan 4 tablespoons (soup) of lard, 2 tablespoons (soup) of corn oil, lead to fire and let melt.
Fry the pieces of lamb, place the broth the leek, celery bay leaves twig of rosemary wine leave cooking on low heat when drying go almost dripping hot water slowly until cooked well.Add the sprig of rosemary, once boiled, remove, then discard.
After the goat cooked and no water let the fire frying on both sides being careful not to let it burn.
Place the lamb in a large platter of mud and around the potatoes, carrots, asparagus and the broccoli cooked in butter and passed over the Brussels sprouts, then the chopped parsley with stems
If you want you can serve with white rice.
Accompanying watercress salad with thin slices of red and yellow peppers (raw) sliced ​​thinly seeded, sliced ​​red onion, and cherry tomatoes.
Lamb Baked in BarbecueIngredients:
½ goat or can be whole, in halves
Seasoning:

 only salt

How to Prepare:
Clean the lamb, remove the stench, according to the above recipe.
Wash the goat with running water.Place the salt allowed to stand for 4 to 6 hours.
Hang the two halves of the kid on the hooks of the grill.
Under very hot. The coals are covered with sawdust and side a tin with water. When the water starts to dry, add more water.
Do this procedure the coals and sawdust until the lamb is cooked. "Take care not to miss the coal and sawdust."
It takes 6 to 8 hours with sawdust.
If you want you can bake normally Grid loudly.
The fire must be 80 cm below the flesh.