Pot-roasted kid

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	Customers are served different cuts of meat: chops, leg or shoulder

Theodore Kyriakou admits that it is possible to batch-cook the whole kid and reheat it. It's what would happen in a Greek home. For the restaurant he prefers to cook individual portions, even though they may take up to 45 minutes. The other unusual aspect is that not all customers receive the same cut of meat. One will get chops, another some leg, the third a piece of boned shoulder. ### INGREDIENTS For each portion allow the equivalent of 200-300g (raw meat weight) depending on whether it has any bones or not. Olive oil Salt Pepper Optional: red wine ### METHOD Heat the oil in a small pan (cocotte), just large enough to hold the meat. Add the meat and brown lightly. Season, cover and leave to pot-roast over a low heat. Turn the meat after 20 minutes. If it seems to be sticking, deglaze with a tablespoon or two of wine. It will be tender after about 40 minutes. ### Finalising the fricassée When the meat is tender, add about 150g hortes and cooking liquor. Simmer for about five minutes so the flavours come together. Test the seasoning. Add a squeeze of lemon juice, if necessary and serve.