. . . a strange name for a roasted, stuffed leg of lamb or mutton. It was called 'Colonial goose' by the early settlers wives as a way of dressing up the fact that mutton was being served yet again! Its name is derived from the fact that if the shank is left on and a cut made through the ankle joint, when cooked it folds back onto itself and the whole leg takes on the appearance of a cooked goose.
1 x 2.5kg leg of lamb
1 medium onion, finely chopped
2 lambs kidneys
2 Teaspoons chopped fresh rosemary (or 1/2 Teaspoon dried)
2 teaspoons chopped frsh sage (or 1/2 Teaspoon dried)
Finely ground giner
2 cups soft white breadcrumbs
Ask the butcher to bone the lamb for you.
Heat the butter and fry onion until soft and golden.
Skin and core kidneys and cut into small dice.
Add to pan and stir until lightly browned.
Remove from heat and add breadcrumbs, herbs and pepper to taste.
Allow to cool a little, then stuff lamb and tie into a neat shape with string.
Season with pepper, arrange on a rack in a baking dish, and place in a moderate oven.
Roast uncovered for about 2 hours for well done lamb (1 1/2 hours for medium pink lamb), basting now and then with juices that collect in pan.
Allow to rest for 20 minutes before removing string and carving.
To prepare gravy:
Pour off all but 2 Tablespoons fo dripping in pan, and stir in flour over low heat.
When well blended, gradually stir in stock and continue stirring until gravy is smooth and thickened.
Taste for seasoning and strain into a gravy boat.
For a rich brown gravy, add flour to pan, blend until smooth, reduce heat to low and stir constantly until flour mixture turns a rich brown colour, taking care not to burn.
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