Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Colonial Goose Recipe
    Lost? Site Map

    Colonial Goose

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    Amis's Note:

    This is a fun, surprisingly effective preparation of roast leg of lamb. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in the old country the pioneers were very inventive. Colonial Goose is now a recognised classic, with some restaurants featuring it as a main attraction at midwinter festivities (June 21 in NZ). It involves the careful boning out a leg of lamb, stuffing it with honey and dried apricots, and then marinating it in a red wine based marinade which even gives it the appearance of goose when cooked. You need a large leg of lamb. If you don’t know how to bone it out, ask your butcher to do it, stressing that you need to be able to stuff it. This does need to marinate all day or overnight, so prepare ahead. Posted for Zaar World Tour 05

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the marinade

    For the stuffing

    Directions:

    1. 1
      For the marinade:
    2. 2
      Combine the ingredients and set aside while you prepare the meat and the stuffing.
    3. 3
      For the stuffing:
    4. 4
      Melt the butter and honey over low heat, add the other ingredients and combine well.
    5. 5
      Force the stuffing into the cavity in the meat, and sew it up with fine string.
    6. 6
      Place the leg into a large oven baking bag sitting in a baking dish large enough for the lamb, and then add the marinade mixture.
    7. 7
      The meat is best prepared early in the morning.
    8. 8
      Tend it all day, regularly turning it over in the marinade throughout the day.
    9. 9
      Cook at 350 F (180 C) for two hours but check on the progress at 90 minutes.
    10. 10
      If you don't have an oven bag, just place it in the roasting pan as you normally would but if the meat looks like it may be over browning, it can be covered by foil.
    11. 11
      Remove the string before carving.
    12. 12
      Strain the marinade and use three or four tablespoons of the liquor to make gravy.

    Ratings & Reviews:

    • on June 24, 2012

      45

      Yummy,made this for dinner everyone enjoyed it..recommend to all

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Colonial Goose

    Serving Size: 1 (154 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 257.6
     
    Calories from Fat 54
    21%
    Total Fat 6.0 g
    9%
    Saturated Fat 3.0 g
    15%
    Cholesterol 41.6 mg
    13%
    Sodium 311.5 mg
    12%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 4.7 g
    18%
    Sugars 20.2 g
    81%
    Protein 5.4 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites