Colonial Goose
Colonial Goose is a boned leg of mutton stuffed with apricots and honey, then soaked in red wine before roasting. New Zealand pioneers had plenty of sheep and very little goose, so they made one stand in for the other. The sweet, fruity stuffing and the wine marinade give the meat a dark, rich look and a flavour that suits a cold midwinter table. Start it after breakfast and turn it through the day.
Instructions
Melt the butter and honey together over low heat. Stir in the apricots, finely diced onion, bread crumbs, salt, thyme, pepper and beaten egg until the stuffing is evenly mixed.
Pack the stuffing into the cavity of the boned leg of mutton, then sew the opening closed with fine string so nothing escapes while it cooks.
Mix the sliced carrots, sliced onions, bay leaf, crushed parsley stalks and red wine in a bowl to make the marinade.
Set the leg in a plastic bag inside a large bowl and pour in the marinade. Leave it for 8 hours, turning the meat over regularly so it colours evenly.
Bake the mutton at 180 °C for 2 hours, checking it at the 90 minute mark. If the surface is browning too fast, cover it loosely with foil.
Cut off the string before you carve the meat.
Strain the marinade and use 3 to 4 tablespoons of the liquid to make a gravy to serve alongside.
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