Colonial Goose Recipe

Colonial Goose Recipe

Colonial goose is a dish from New Zealand that has been invented in the 19th century by British settlers in an attempt to reproduce meals from their homeland with ingredients that were available at their new place of living.

The stuffed meat is then tied to resemble a goose, placed in a marinade based on red wine, and roasted in the oven for approximately two hours. 

This dish was extremely popular during the 1980s and has since become a well-known classic, often prepared at midwinter festivities.

RECIPE INGREDIENTS

1/2 large onion, chopped

A handful rosemary, thyme, sage or parsley, finely chopped

2 rashers back bacon, finely chopped

A good handful breadcrumbs

50g minced lamb

1 yolk egg

1 boned shoulder of lamb, shank left on

250ml white wine

5 large potatoes, peeled and cut in half

50g goose fat

DIRECTIONS ON COLONIAL GOOSE RECIPE

Cook the onion until soft, add the herbs and the bacon and cook for 2 minutes. Remove from the heat and mix in the breadcrumbs and allow it cool.

Then combine with the minced lamb and the egg yolk and season well. Beat the stuffing with a wooden spoon (this gets air in the mix so it is not too dense).

Lay four pieces of string out 4cm apart and tie a loop at one end of each. Lay the shoulder skin-side down on the string and put the stuffing in the middle.

Take one of the middle pieces of string and bring the shoulder together. Thread the untied end through the loop to make a slip knot, pull tight and tie.

Heat the oven to 160c/fan 140c/gas 3. 

Season the lamb well. Put a large casserole on the hob, drop in the lamb and get a good colour all over. Drain off excess fat, add the wine and bring to a simmer.

Cover with greaseproof paper and put in the oven for 1½ hours. Take the lamb out and strain the juices into a pan to make a sauce.

 Add the potatoes and goose fat and heat for 15 minutes until they start to colour.

Increase the oven to 200c/fan 180c/gas 6 and drop the lamb on top of the spuds, roast for 45-50 minutes. Rest for 20 minutes before serving.

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Colonial Goose Recipe

Rating: 5.0/5

( 1 voted )

Serves: 1 Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 5 grams of fat

Ingredients

1/2 large onion, chopped
A handful rosemary, thyme, sage or parsley
2 rashers back bacon, finely chopped
A good handful breadcrumbs
50g minced lamb
1 yolk egg
1 boned shoulder of lamb, shank left on
250ml white wine
5 large potatoes, peeled and cut in half
50g goose fat

Instructions

• Cook the onion until soft, add the herbs and the bacon and cook for 2 minutes. Remove from the heat and mix in the breadcrumbs and allow it cool.
• Then combine with the minced lamb and the egg yolk and season well. Beat the stuffing with a wooden spoon (this gets air in the mix so it is not too dense).
• Lay four pieces of string out 4cm apart and tie a loop at one end of each. Lay the shoulder skin-side down on the string and put the stuffing in the middle.
• Take one of the middle pieces of string and bring the shoulder together. Thread the untied end through the loop to make a slip knot, pull tight and tie.
• Heat the oven to 160c/fan 140c/gas 3.
• Season the lamb well. Put a large casserole on the hob, drop in the lamb and get a good colour all over. Drain off excess fat, add the wine and bring to a simmer.
• Cover with greaseproof paper and put in the oven for 1½ hours. Take the lamb out and strain the juices into a pan to make a sauce.
• Add the potatoes and goose fat and heat for 15 minutes until they start to colour.
• Increase the oven to 200c/fan 180c/gas 6 and drop the lamb on top of the spuds, roast for 45-50 minutes. Rest for 20 minutes
• before serving.

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