ID:814
Recipe Name:Colonial Goose
Name:
Email:
Date: December 2,2009
Category: Other Meats
Category: Other Meats
Nationality: Irish
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Number of servings: 8
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
5 lb Lamb Leg
4 oz Apricots,Dried
1/4 t Thyme,Dried
4 oz Fresh White Breadcrumbs
1/4 t Salt
1 oz Butter
Pepper
1 T Clear Honey
1 Md Egg,Beaten
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Right Ingredients:
2 oz Onion,Chopped
1/2 lb Old Carrots,Sliced
3 Parsley Sprigs
6 oz Onions,Sliced
5 oz Red Wine
1 Bay leaf
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| Cooking
Instructions: |
Instructions: 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
drywell. Drain marinade and fry vegetables in roasting pan very
briefly.
Place lamb on top and roast 25 mins/lb oven ready weight. Baste
frequently with marinade while cooking. Meanwhile make a little lamb
stock from bones. When done, take out of oven, Remove strings from
joint and leave to rest 15 mins while making the gravy, then carve
crosswise. 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.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
8
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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