A traditional Neapolitan Easter dish, for 6:
4 pounds leg of kid or lamb
2 ounces lard
1/2 cup + 2 tablespoons butter or lard
1 tablespoon olive oil
1 medium-sized onion
1 cup dry white wine
3/4 pound freshly shelled peas
3 eggs, hard boiled
1 1/4 cups grated Parmigiano
1 bunch parsley
1/2 lemon
Salt & Pepper to taste

Wash, dry, and cut the meat into 2-inch pieces. Set it in a roasting pan and dot it with lard and butter, sprinkle it with oil, and brown it in a hot oven. Remove the meat to a platter, slice the onion finely, and cook it, covered and over a very low flame, in the pan drippings. It should cook for at least an hour, and you should, if it begins to dry out, sprinkle it with water. When the onion is soft and lightly browned, transfer half of it and some of the drippings to another pot. Cook the peas in this pot, covered and over a very low flame, adding some boiling water after 10 minutes.
Return the pieces of meat to the first pan and finish cooking it over a low flame; sprinkle half the wine over it, let it evaporate, and sprinkle the other half as well; finish cooking the meat stirring it occasionally and adding just the water necessary to keep things from sticking if need be. In the meantime mince the hard-boiled eggs and parsley with salt to taste, and combine this mixture with the grated Parmigiano.
When it is done add the peas, cook for a couple minutes more while stirring gently, then add the egg and cheese mixture and cook a minute or two more.
Turn off the flame, sprinkle with a few drops of lemon juice, and serve; in all it will require about an hour's cooking time. Artichokes and baby potatoes will be the perfect accompaniment.