COLONIAL GOOSE

This recipe has been around since colonial times as the name suggests. In those days goose was a luxury and lamb, or at least mutton, was more plentiful. It is essentially mutton done up as goose. This dish is best started off early in the morning, or even the day before.

Serves 6–8

         1 leg or shoulder of lamb (or mutton), bone removed, approximately 2kg

         FOR THE MARINADE

         250g sliced carrots

         2 large onions, sliced

         1 bay leaf

         6 crushed parsley sprigs

         1 sprig thyme

         1 cup red wine or claret

         FOR THE STUFFING

         1 medium-sized onion, finely diced

         1 cup fresh breadcrumbs

         ¼ teaspoon salt

         ¼ teaspoon dried thyme or 2 teaspoons finely chopped fresh thyme

         ¼ teaspoon dried sage or 2 teaspoons chopped fresh sage

         1 egg, lightly beaten

         FOR THE GRAVY

         1½ cups chicken stock or water

         ¼ cup reserved marinade

         2 teaspoons chutney

         1 teaspoon quince or redcurrant jelly or brown sugar

         2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

Mix all the marinade ingredients together in a large dish.

Mix all the stuffing ingredients together until well combined. Press into the cavity of the leg or shoulder of lamb, tying with butcher’s string to keep it intact.

Place the leg in a large roasting pan then add the marinade mixture. For the next 8 hours or more, turn the lamb over at least twice in the marinade.

When it is time to roast, preheat the oven to 200ºC.

Bake the lamb for 10 minutes, then reduce heat to 160ºC and cook for a further 1½ hours or until the meat is tender. Allow to rest for 20 minutes, covered with foil.

Strain off the marinade and reserve about ¼ cup to add to the gravy.

To make the gravy, place the pan on medium heat. Add all the gravy ingredients into the pan and bring to the boil, stirring. Strain into a small saucepan and reheat. Add salt and pepper to taste.