Roast kid goat (Cabrito assado)

1. Cut the kid (a leg of lamb works instead) into large pieces; pound the garlic to a paste with the salt, smoked paprika and pepper.

2. Rub the meat with the garlic paste, put it in a dish with the bay leaves and rosemary, pour over the wine, cover and refrigerate overnight.

3. Preheat the oven to 180 °C; wash the potatoes, leave them unpeeled and halve the larger ones.

4. Put the meat in a roasting tin with the marinade, arrange the potatoes around it, drizzle with the olive oil, cover with foil and roast for 1 hour 30 minutes.

5. Remove the foil, baste the meat and potatoes with the juices and roast uncovered for another 40-50 minutes, turning 2-3 times, until the meat is golden and tender and the potatoes crisp.

6. Rest the meat for 10 minutes, then serve with the potatoes, the pan juices and a green salad.

Tip: In Portugal cabrito is the highlight of Easter lunch, roasted in a wood-fired oven; at home the key is a long marinade and slow roasting under foil so the lean kid meat doesn't dry out.