Roast Leg of Lamb or Kid

VILA VITA’s Executive Chefs Manfred Kickmaier and Paulo Fortes are sharing their recipes for a traditional Portuguese Easter.

Roast Leg of Lamb or Kid

Serves 2 people


  • 1 kg leg of lamb or kid
  • 400 g small new potatoes (peeled)          
  • 150 g onions (sliced)                                                  

For the marinade:

  • 20 g pepper paste
  • 2 garlic cloves (crushed) 
  • 20 g tomato concentrate
  • 8 cl olive oil 
  • 1 dl white wine  
  • 2 g paprika 
  • oregano 
  • sea salt
  • 1 bay leaf 
  • A dash of white wine vinegar


  1. Clean the leg, removing the excess fat and the bedon (fatty ball situated in the inside part of the leg, near the bone).   Your butcher can also arrange it for you.
  2. Mix all the ingredients for the marinade and rub on the leg, leave for at least 12h in the fridge.
  3. Arrange the potatoes in wedges and sliced onions over the marinated leg.
  4. Place in a pre-heated oven at 150ºC for 4h, basting the leg with the juices to avoid from drying out and for better flavour.
  5. When it is roasted, place on a dish and serve.
  6. Accompany with a green salad.