5 lb lamb leg
FOR STUFFING
4 oz dried apricots
4 oz fresh white breadcrumbs
1 oz butter
1 tbsp clear honey
2 oz onion, chopped
1/4 tsp dried thyme
1/4 tsp salt
1 pepper
1 medium egg, beaten
FOR MARINADE
1/2 lb old carrots, sliced
6 oz onions, sliced
1 bayleaf
3 parsley stalks, crushed
5 fl red wine
A Recipe for
Colonial Goose
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
This Recipe for Colonial Goose is one of thousands in the Recipes-to-go Meat Cookbook.
There is no such thing as a little garlic. |
| A. Baer |
If you enjoy this Colonial Goose Recipe - you should enjoy the recipe collections you can find on the websites below:
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
This is a recipe for Colonial Goose from the recipe cookbook of Recipes-to-go (Meat)
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Hunger is the best sauce in the world. |
| Cervantes |
24 hours beforehand, make the stuffing. Chop the apricot coarsely,
mix with breadcrumbs and chopped onions. Melt the butter, pour over,
add honey, salt, pepper and thyme. Mix well together, then mix in
beaten egg.
Make marinade by mixing all the ingredients together.
Bone or have boned the lamb. (Tunnel bone for stuffing). Stuff the
cavity loosely. Sew up the opening. Put lamb in a polythene bag long
enough to hold it comfortably. Add bones. Pour over the marinade, tie
the top with a bag seal, sucking out excess air. Stand in a bowl (to
catch leaks). Marinade overnight, turning from time to time.
Preheat oven to 350øF (Mk 4). Remove lamb from marinade and dry well.
Drain marinade and fry vegetables in roasting pan very briefly. Place
lamb on top and roast 25 mins/lb oven ready weight. Baste frequently
with marinade while cooking. Meanwhile make a little lamb stock from
bones.
When done, take out of oven, Remove strings from joint and leave
to rest 15 mins while making the gravy, then carve crosswise. For the
gravy, remove vegetables from roasting tin, pour off roasting
juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in this, return
aqueous part of roasting juices and remaining marinade. Add lamb
stock if needed. Season to taste.
Serves: 8
Colonial Goose Recipe brought to you by Recipes To-Go