Colonial Goose

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Colonial Goose

Colonial goose is a preparation of roast leg of lamb or mutton popular as a dish in New Zealand.

Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in the old country the pioneers were very inventive.

Colonial goose is now a recognised classic, with some restaurants featuring it as a main attraction at midwinter festivities on 21 June every year in New Zealand.

It involves the careful boning out of a leg of lamb, stuffing it with honey and dried apricots, in addition to traditional stuffing based on breadcrumbs, onion, parsley and thyme or sage, and then marinating it in a red wine-based marinade which gives it the appearance of goose when cooked.

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.