Recipes from professional Chef Tallyrand:

• Colonial Goose •

. . . a strange name for a roasted, stuffed leg of New Zealand mutton. It was called 'Colonial Goose' by the early settlers wives as a way of dressing up the fact that mutton was being served yet again!

Purchase a de-boned leg from local butcher. Ask them to French bone it - this is when it is de-boned but the shin end is left in and trimmed for presentation and looks spectacular.

Ingredients

leg of mutton, lamb or hogget	1	pc
breadcrumbs	200	gm
diced bacon	100	gm
chopped onion	1	pc
chopped parsley	1/2	cup
grated nutmeg	1	tsp
grated lemon peel	1	tsp
egg	1	pc

Method

1. Pre-heat oven to 160°C
2. Mix all the dry ingredients together, add the egg and sufficient milk to moisten it
3. Stuff the leg with the stuffing and tie it securely
4. Place in a roasting tray with a little water and cover with tin foil
5. Roast in the oven for 40 minutes for every kg (2 pounds)
   

Chef's Tip:

Various herbs may also be added for additional flavour - garlic, rosemary, coriander, parsley, basil, etc. These may be chopped or bruised and used in three ways depending on the joint used: sprinkled onto the outside, inserted under the skin or onto the flesh before rolling and trussing (for boned out joints)

Any traditional bread stuffings may also be used with the roast.

Enjoy and bon appetit . . . . .

Published 01 March 2004