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Colonial Goose

2 slices bacon -- sliced thinly
1 medium onion -- diced
2 sheep’s kidneys -- cut 1/4" slices, core removed
Cayenne pepper -- to taste
Freshly-ground black pepper -- to taste
Salt -- to taste
1/2 cup bread crumbs
1 egg
1 teaspoon rosemary
1 leg of lamb - (abt 3 1/2 lbs) -- boned, and with shank
Flour -- to dust
Clarified butter -- to brush
1 tablespoon honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1 cup cider


Preheat oven to 325 degrees. Place bacon into a dry pan. Heat to render fat and fry bacon. Add onion and kidney. Season with cayenne, salt, and black pepper. Saute another 2 minutes. Transfer to a bowl and add bread crumbs, rosemary, and egg.


Place stuffing in lamb, packing tightly. Tie up like a parcel. Tuck the edges of the meat underneath the string. Dust the outside of the meat with flour. Season with salt and pepper and brush with butter. Place on a rack in a baking dish. Cook for 1 hour, 10 minutes.


Mix together honey, mustard, Worcestershire sauce. At 1 hour, 10 minutes, baste the meat with the honey mixture. Add 1/2 cup of the cider to the roasting pan to prevent honey mixture from burning. Cook 1/2 hour more, basting from time to time.


Remove the meat, cut off string, and place meat on warmed serving dish. Pour excess fat from baking pan. Deglaze pan with 1/2 cup cider, bring to boil. Strain.


This recipe yields 4 servings.



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