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Colonial Goose

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: COLONIAL GOOSE
 Categories: Main dish, British, Lamb
      Yield: 8 Servings
 
      5 lb Lamb leg

MMMMM------------------------FOR STUFFING-----------------------------
      4 oz Dried apricots
      4 oz Fresh white breadcrumbs
      1 oz Butter
      1 tb Clear honey
      2 oz Onion, chopped
    1/4 ts Dried thyme
    1/4 ts Salt
           Pepper
      1 md Egg, beaten

MMMMM------------------------FOR MARINADE-----------------------------
    1/2 lb Old carrots, sliced
      6 oz Onions, sliced
      1    Bayleaf
      3    Parsley stalks, crushed
      5 fl Red wine
 
  24 hours beforehand, make the stuffing. Chop the apricot coarsely,
  mix with breadcrumbs and chopped onions. Melt the butter, pour over,
  add honey, salt, pepper and thyme. Mix well together, then mix in
  beaten egg.
  
  Make marinade by mixing all the ingredients together.
  
  Bone or have boned the  lamb.  (Tunnel  bone  for stuffing). Stuff the
  cavity loosely. Sew up the opening. Put lamb in a polythene bag long
  enough to hold it comfortably. Add bones. Pour over the marinade, tie
  the top with a bag seal, sucking out excess air. Stand in a bowl (to
  catch leaks). Marinade overnight, turning from time to time.
  
  Preheat oven to 350øF (Mk 4). Remove  lamb from marinade and dry well.
  Drain marinade and fry vegetables in roasting pan very briefly. Place
  lamb on top and roast 25 mins/lb oven ready weight. Baste frequently
  with marinade while cooking. Meanwhile make a little lamb stock from
  bones.
  
  When done, take out of oven,  Remove  strings  from joint and leave
  to rest 15 mins while making the gravy, then carve crosswise. For the
  gravy, remove vegetables  from  roasting  tin,   pour  off roasting
  juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in this, return
  aqueous part of roasting juices and remaining marinade. Add lamb
  stock if needed. Season to taste.
 
MMMMM

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