Recipe courtesy of Graham Kerr

Colonial Goose

Actually, this is made with lamb or mutton. Original settlers to Australia pretended that they were serving goose.
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  • Total: 2 hr 25 min
  • Prep: 25 min
  • Cook: 2 hr
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.