Recipe courtesy of Graham Kerr
Colonial Goose
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 926
- Total Fat
- 60
- Saturated Fat
- 26
- Carbohydrates
- 30
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 63
- Cholesterol
- 279
- Sodium
- 1278
- Total: 2 hr 25 min
- Prep: 25 min
- Cook: 2 hr
Ingredients
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
Directions
- 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.