Colonial Goose Recipes

Steps:

• For the marinade:
• Combine the ingredients and set aside while you prepare the meat and the stuffing.
• For the stuffing:
• Melt the butter and honey over low heat, add the other ingredients and combine well.
• Force the stuffing into the cavity in the meat, and sew it up with fine string.
• Place the leg into a large oven baking bag sitting in a baking dish large enough for the lamb, and then add the marinade mixture.
• The meat is best prepared early in the morning.
• Tend it all day, regularly turning it over in the marinade throughout the day.
• Cook at 350 F (180 C) for two hours but check on the progress at 90 minutes.
• If you don't have an oven bag, just place it in the roasting pan as you normally would but if the meat looks like it may be over browning, it can be covered by foil.
• Remove the string before carving.
• Strain the marinade and use three or four tablespoons of the liquor to make gravy.

Steps:

• Preheat oven to 325 degrees F. 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.