How was the dish known in Australia and New Zealand as “colonial goose” prepared?
“Colonial Goose is the name for a surprisingly effective preparation of roast leg of lamb. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in England the pioneers were very inventive. Colonial Goose is now a recognised classic, with some restaurants featuring it as a main attraction at midwinter festivities (June 21 in NZ). It involves the careful boning out a leg of lamb, stuffing it with honey and dried apricots, and then marinating it in a red wine based marinade which even gives it the appearance of goose when cooked. – Ingredients You need a large leg of lamb. If you don’t know how to bone it out, ask your butcher to do it, stressing that you need to be able to stuff it. For the stuffing 30g butter 1 large tablespoon clear honey 125g dried apricots, finely diced 1 medium sized onion, finely diced 1 cup fresh bread crumbs quarter teaspoon of salt quarter teaspoon of dried thyme freshly
