RCI-BR.001.0050.001
Colonial Goose
is the name for a surprisingly effective preparation of roast leg of lamb. Early colonial pioneers
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- (2 Tbsp) butter30 g
- tablespoon clear honey1 large
- (1/2 Cup) dried apricots125 gfinely diced
- sized onion1 mediumfinely diced
- fresh bread crumbs1 cup
- quarter teaspoon of salt1 unit
- quarter teaspoon of dried thyme1 unit
- freshly ground black pepper1 unit
- beaten egg1 unit
- (1 Cup) sliced carrots (about 1 or 2 medium carrots)250 g
- two large onions1 unitsliced
- bay leaf1 unit
- crushed parsley stalks3 or 4 unit
- not quite full cup of red wine such as claret1 unit
Method
1
To prepare the stuffing, melt the butter and honey over low heat, add the other ingredients and combine well.
2
Force the stuffing into the cavity in the meat, and sew it up with fine string.
3
Place the leg into a plastic bag (which sits in a large bowl), and add the marinade mixture.
4
The meat is best prepared just after breakfast, so it can then be regularly turned over in the marinade throughout the day.
5
Cook in oven at 180 °C for two hours but check on progress at 90 minutes. If the meat looks like over browning, it can be covered by foil.
6
Remove the string before carving.
7
Strain the marinade and use three or four tablespoons of the liquor to make gravy.