This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at
James Prescott's website
Kids, lambs. Refresh them in boiling water, pull them out soon, brown them a bit on the spit, lard them, and roast them. Eat them with Cameline [Sauce].
Other versions of this recipe:
KIDS (Le Menagier de Paris)