Colonial Goose

Name: Colonial Goose
Total time: 3 h
Yield: 8
Cuisine: New Zealand
Ingredients: 2 kg Leg of lamb, boned and butterflied; 200 g Dried apricots, chopped; 150 g Fresh breadcrumbs; 1 Onion, finely chopped; 20 g Fresh sage and thyme, chopped; 1 tbsp Lemon zest; 1 Egg; 2 tbsp Honey; 2 tbsp Soy sauce; 2 tbsp Oil; 2 tsp Salt; 1.5 tsp Black pepper

A boned leg of lamb stuffed with dried apricots, breadcrumb and herbs, tied and roasted slowly — named goose by settlers who had mutton and no goose, and meant it half as a joke.

Fonte

Ricetta di New Zealand home kitchens · 🏺 Tradizionale · British cooking that changed shape at the other end of the world — mutton where there was no goose, and cheese on toast turned into something a whole province claims.

New Zealand · settler roast — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a preparation of roast leg of lamb or mutton popular in New Zealand and explains the name. Quantities and method are this book's own.

Background on Wikipedia ↗

⏱ 180 min🍽 8 porzioni🔥 640 kcal🇳🇿 Nuova Zelanda

HalalSenza latticiniSenza frutta a guscio

Passaggi

Soak the chopped apricots in hot water for 15 minutes, then drain them well.
Mix them with the breadcrumbs, onion, herbs, lemon zest, egg and half the salt and pepper into a stuffing.
Lay the lamb out flat, season the cut face, and spread the stuffing over it in an even layer.
Roll it up firmly and tie it at 3 cm intervals with butcher's string.
💡 Tie it tighter than looks necessary. The stuffing swells as it cooks and a loose roll splits open and empties onto the tray.
Rub with the oil and the rest of the salt and pepper. Roast at 220°C for 20 minutes, then 160°C for 1 hour 30 minutes.
Brush with the honey and soy in the last 15 minutes. Rest it 20 minutes before cutting through the string into thick slices.

💡 Consigli

The name is a settler joke that stuck. Nineteenth-century New Zealand had sheep and almost no geese, and this was the substitute for a roast goose dinner.
The apricots are the whole flavour. New Zealand grows a great deal of stone fruit and dried apricots turn up in savoury dishes across the country.
Rest it a full twenty minutes. A rolled joint cut straight from the oven loses the stuffing and the juices together.