Colonial Goose

Actually, this is made with lamb or mutton. Original settlers to Australia pretended that they were serving goose.

Total Time:
2 hr 25 min
25 min
2 hr

4 servings

  • 2 slices bacon, sliced thinly
  • 1 medium onion, diced
  • 2 sheep's kidneys, cut into 1/4-inch slices, core removed
  • Cayenne pepper, to taste
  • Black pepper, to taste
  • Salt, to taste
  • 1/2 cup bread crumbs
  • 1 egg
  • 1 teaspoon rosemary
  • 1 (3 1/2 pound) leg of lamb, boned and with shank
  • Flour, to dust
  • Clarified butter, to brush
  • 1 tablespoon honey
  • 2 teaspoons dry mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup cider
  • Preheat oven to 325 degrees F. Place bacon into a dry pan. Heat to render fat and fry bacon. Add onion and kidney. Season with cayenne, salt, and black pepper. Saute another 2 minutes. Transfer to a bowl and add bread crumbs, rosemary, and egg.

  • Place stuffing in lamb, packing tightly. Tie up like a parcel. Tuck the edges of the meat underneath the string. Dust the outside of the meat with flour. Season with salt and pepper and brush with butter. Place on a rack in a baking dish. Cook for 1 hour, 10 minutes.

  • Mix together honey, mustard, Worcestershire sauce. At 1 hour, 10 minutes, baste the meat with the honey mixture. Add 1/2 cup of the cider to the roasting pan to prevent honey mixture from burning. Cook 1/2 hour more, basting from time to time.

  • Remove the meat, cut off string, and place meat on warmed serving dish. Pour excess fat from baking pan. Deglaze pan with 1/2 cup cider, bring to boil. Strain.

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