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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.
520

Yield

20

servings

Prep

9

hrs

Cook

4

hrs

Ready

14

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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 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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 3836% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 68mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 2g
Vitamin A 41% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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