Colonial Goose
Experience a hearty slice of history with Colonial Goose, a unique New Zealand classic that transforms a leg of lamb or mutton into a dish reminiscent of roasted goose. This recipe features a rich, savory stuffing made with stale breadcrumbs, finely chopped onion, crispy bacon, fresh parsley, and a touch of thyme, creating a perfect balance of flavors. The lamb is carefully stuffed, brushed with a luscious honey-soy glaze for a golden, caramelized finish, and slow-roasted to perfection. The dish is completed with a silky homemade gravy made from the pan drippings, making it an unforgettable centerpiece for your table. Perfect for holiday gatherings or special Sunday dinners, this dish combines the comforts of traditional cooking with a creative twist. Serve with roasted vegetables and potatoes for a truly indulgent feast.
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Recipe Information
Ingredients
- 1 whole (~2-3 kg) leg of lamb or mutton
- 2 cups stale bread crumbs
- 1 large onion, finely chopped
- 100 grams bacon, diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons butter, melted
- 0.25 cup hot water
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 tablespoons flour
- 2 cups water
Instructions
Preheat the oven to 180°C (350°F).
Prepare the stuffing: In a large bowl, combine the bread crumbs, chopped onion, diced bacon, parsley, thyme, salt, and black pepper.
Stir in the melted butter and hot water to moisten the stuffing mixture. Set aside.
Prepare the lamb: Lay the leg of lamb on a flat surface. Using a sharp knife, carefully cut a pocket along the side of the leg to hold the stuffing.
Fill the pocket with the stuffing mixture, packing it tightly. Secure the opening with kitchen twine or toothpicks to keep the stuffing in place.
In a small bowl, mix the honey and soy sauce to create a glaze. Brush the glaze evenly over the lamb to give it a golden finish during roasting.
Place the stuffed lamb in a roasting pan and roast in the preheated oven for 2-2.5 hours, basting occasionally with the pan juices.
To make the gravy: Once the lamb is cooked, transfer it to a serving dish and allow it to rest. Place the roasting pan with the drippings on the stovetop over medium heat.
Whisk in the flour to form a smooth paste, then gradually stir in the water. Continue cooking and stirring until the gravy thickens.
Serve the Colonial Goose sliced, accompanied by the gravy and your favorite sides such as roasted vegetables or potatoes.
Nutrition Facts
Calories |
9404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 664.8 g | 852% | |
| Saturated Fat | 288.6 g | 1443% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2628 mg | 876% | |
| Sodium | 8244 mg | 358% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 53.3 g | ||
| Protein | 699.8 g | 1400% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 924 mg | 71% | |
| Iron | 66.7 mg | 371% | |
| Potassium | 8211 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
