Colonial Goose
This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.
Yield
20 servingsPrep
9 hrsCook
4 hrsReady
14 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
onions
chopped |
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 1 | medium |
eggs
beaten |
|
| For marinade | |||
| ½ | pound |
carrots
sliced |
|
| 6 | ounces |
onions
sliced |
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
parsley sprigs
crushed |
*
|
| 5 | ounces |
red wine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
boneless leg of lamb
|
*
|
| For stuffing | |||
| 115.6 | ml/g |
apricots
dried |
|
| 115.6 | ml/g |
bread crumbs
fresh |
|
| 28.9 | ml/g |
butter
|
|
| 15 | ml |
clear honey
|
* |
| 57.8 | ml/g |
onions
chopped |
|
| 1.3 | ml |
thyme
dried |
*
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 1 | medium |
eggs
beaten |
|
| For marinade | |||
| 226.8 | g |
carrots
sliced |
|
| 173.4 | ml/g |
onions
sliced |
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
parsley sprigs
crushed |
*
|
| 144.5 | ml/g |
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 minutes while making the gravy, then carve crosswise.
For the gravy, remove vegetables from roasting tin, pour off roasting juices, leaving 2 tablespoon fat in pan.
Fry 2 tablespoon flour in this, return aqueous part of roasting juices and remaining marinade.
Add lamb stock if needed. Season to taste.
