Colonial Goose

• 1 large leg of mutton
• 30 g (2 Tbsp) butter
• 1 large tablespoon clear honey
• 125 g (½ cup) dried apricots, finely diced
• 1 medium-sized onion, finely diced
• 1 cup fresh bread crumbs
• ¼ teaspoon of salt
• ¼ teaspoon of dried thyme
• Freshly-ground black pepper
• 1 beaten egg
• 250 g (1 cup / 1–2 ea.) sliced carrots
• 2 large onions, sliced
• 1 bay leaf
• 3–4 crushed parsley stalks
• 1 not-quite-full cup of red wine such as claret

Ingredients for 5 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   To prepare the stuffing, melt the butter and honey over low heat, add the other ingredients, and combine well.

   Stovetop
2. 2

   Force the stuffing into the cavity in the meat, and sew it up with fine string.

3. 3

   Combine all marinade ingredients.

4. 4

   Place the leg into a plastic bag in a large bowl, and add the marinade mixture to the bag. Let marinate for 8 hours.

5. 5

   Bake mutton in oven at 180 °C for 2 hours, checking on progress at 90 minutes. If the meat looks like it is over-browning, it can be covered by foil.

   Oven
6. 6

   Remove the string before carving.

7. 7

   Strain the marinade and use 3–4 tablespoons of the liquor to make gravy.