Rosemary Colonial Goose

Rosemary Colonial Goose

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A roasted leg of lamb stuffed with breadcrumbs, onions, parsley, rosemary, sage, thyme, salt, pepper and egg. This New Zealand recipe dates back to the time of settlers.


Serves: 8 

  • 1 leg of lamb
  • 120g fresh breadcrumbs
  • 80g suet or cooking fat
  • 2 onions, diced
  • 1 tablespoon parsley, chopped
  • 1/2 teaspoon sage
  • 1/2 teaspoon thyme
  • 1 teaspoon rosemary
  • salt and pepper, to taste
  • 1 egg, beaten
  • milk, to bind

Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

  1. Preheat oven to 180 degrees C.
  2. Carefully remove the bone from the leg. In a bowl combine breadcrumbs, suet, onions, parsley, rosemary, sage, thyme, salt and pepper. Mix in egg and milk to bind.
  3. Fill the cavity of the lamb leg with the stuffing and then sew up the hole. Place in a roasting dish and roast in preheated oven until meat is done, about an hour.

Boning the Lamb

Just let your butcher know you are making colonial goose (if you live in NZ) and they will happily remove the bone for you.

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