Colonial Goose

This is a traditional New Zealand dish. You don’t have to bone the leg yourself – maybe a friendly butcher would do it for you. If not, just split the leg open, remove the bone, ‘butterfly’ the leg, place the stuffing down the middle and roll the leg up, securing it with cocktail sticks.

Pre-heat oven to: 180°C/350°F/Gas 4
Time in oven: 25 minutes per 1 lb/450g
Serves: 8-12


4-5 lb/1.8-2.25kg leg of lamb

1 oz/25g butter
1 tblsp runny honey
4 oz/110g dried apricots
2 oz/50g chopped onion
4 oz/110g white breadcrumbs
¼ tsp dried thyme
1 egg, beaten
¼ tsp salt
freshly ground black pepper

1 large carrot, sliced
½ onion, sliced
1 bay leaf
3 parsley stalks
¼ pt/150ml red wine


1. Using a very sharp knife, bone leg. Work meat away from bone, being careful not to puncture skin.
2. Whizz stuffing ingredients in a food processor.
3. Spoon stuffing into leg cavity. Don’t overfill leg, or stuffing will ooze out during cooking.
4. Sew up top and bottom with a trussing needle and fine string.
5. Place filled joint in large polythene bag in large bowl.
6. Add marinade ingredients to bag and leave in fridge for up to 6 hours, turning meat occasionally.
7. Remove from marinade and place in roasting tin in oven. If meat starts to over-brown, cover with foil.
8. To make gravy, add 2-3 tblsp marinade to skimmed meat juices. Add a little water and thicken with 1 tsp cornflour mixed with 2 tblsp water.
9. Bring to the boil and adjust seasoning.

Hilary Morrison, Cross, Ness, Lewis