Colonial Goose

14 hours Prep: 9 hours Cook: 4 hours

95 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

5	pounds	boneless leg of lamb

For stuffing
4	ounces	apricots	dried
4	ounces	bread crumbs	fresh
1	ounce	butter
1	tablespoon	clear honey
2	ounces	onion	chopped
1/4	teaspoon	thyme	dried
1/4	teaspoon	salt
1	x	black pepper
1	medium	egg	beaten

For marinade
1/2	pound	carrots	sliced
6	ounces	onions	sliced
1	each	bay leaf
3	each	parsley sprigs	crushed
5	ounces	red wine

Directions

24 hours beforehand, make the stuffing.

Chop the apricot coarsely, mix with breadcrumbs and chopped onions.

Melt the butter, pour over, add honey, salt, pepper and thyme.

Mix well together, then mix in beaten egg.

Make marinade by mixing all the ingredients together.

Bone or have boned the lamb. (Tunnel bone for stuffing).

Stuff the cavity loosely. Sew up the opening.

Put lamb in a polythene bag long enough to hold it comfortably.

Add bones. Pour over the marinade, tie the top with a bag seal, sucking out excess air.

Stand in a bowl (to catch leaks). Marinade overnight, turning from time to time.

Preheat oven to 350�F.

Remove lamb from marinade and dry well.

Drain marinade and fry vegetables in roasting pan very briefly.

Place lamb on top and roast 25 mins/lb oven ready weight.

Baste frequently with marinade while cooking.

Meanwhile make a little lamb stock from bones.

When done, take out of oven, Remove strings from joint and leave to rest 15 mins while making the gravy, then carve crosswise.

For the gravy, remove vegetables from roasting tin, pour off roasting juices, leaving 2 tbs fat in pan.

Fry 2 tbs flour in this, return aqueous part of roasting juices and remaining marinade.

Add lamb stock if needed. Season to taste.

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Nutrition Facts

Serving Size 86g

Amount per Serving

Calories 95 36% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 31mg	10%
Sodium 170mg	7%
Total Carbohydrate 10.0g	3%
Dietary Fiber 2.0g	6%
Sugars 3.0g
Protein 2.0g	4%

Vitamin A	102%		Vitamin C	6%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Member Review

Eggplant Stuffed Peppers

This was a very good recipe!! It was really easy to make! I changed it a little bit by pouring spagetti sauce over the stuffed pepper and melted a thick layer of Provolone cheese on top. I put it over spagetti! Tasted GREAT!!!!!