Colonial Goose (Irish)
- 5 lb. Lamb Leg
- 4 oz. Dried Apricots
- 1/4 tsp. Dried Thyme
- 4 oz.
Fresh White Breadcrumbs
- 1/4 tsp. Salt
- 1 oz. Butter
- 1 tb
- 1 Med Egg, Beaten
- 2 oz. Onion, Chopped
- 1/2 lb. Old
- 3 Parsley Sprigs
- 6 oz. Onions, Sliced
- 5 oz. Red
- 1 Bay leaf
- 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 polyethylene 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 350oF (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 minutes/lb oven ready weight. Baste frequently
with marinade while cooking. (Meanwhile make a little lamb stock from
- When done, take out of oven, Remove strings from joint
and leave to rest 15 minutes while making the gravy, then carve
- 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.
St Patrick's Day Recipes