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Colonial Goose


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  • 2 slices bacon sliced thinly
  • 1 medium onion diced
  • 2 sheep’s kidneys cut 1/4" slices, core removed
  • Cayenne pepper to taste
  • Freshly-ground black pepper to taste
  • Salt to taste
  • 1/2 cup bread crumbs
  • 1 egg
  • 1 teaspoon rosemary
  • 1 leg of lamb - (abt 3 1/2 lbs) 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


Servings 4


Step 1

Preheat oven to 325 degrees. 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.

This recipe yields 4 servings.

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