Colonial Goose

Recipe Ingredients

2		Bacon - sliced thinly
1		Onion - diced (medium)
2		Sheep's kidneys - cut 1/4" slices,
		Core removed
		Cayenne pepper - to taste
		Freshly-ground black pepper - to taste
		Salt - to taste
1/2 cup	73g / 2.6oz	Bread crumbs
1		Egg
1 teaspoon	5ml	Rosemary
1		Leg of lamb - (abt 3 1/2 lbs) - boned, and
		With shank
		Flour - to dust
		Clarified butter - to brush
1 tablespoon	15ml	Honey
2 teaspoons	10ml	Dry mustard
1 tablespoon	15ml	Worcestershire sauce
1 cup	237ml	Cider

Recipe Instructions

Preheat oven to 325 degrees. Place bacon into a dry pan. Heat to render fat and fry bacon. Add onion and kidney. Season with cayenne, salt, and black pepper. Saute another 2 minutes. Transfer to a bowl and add bread crumbs, rosemary, and egg.

Place stuffing in lamb, packing tightly. Tie up like a parcel. Tuck the edges of the meat underneath the string. Dust the outside of the meat with flour. Season with salt and pepper and brush with butter. Place on a rack in a baking dish. Cook for 1 hour, 10 minutes.

Mix together honey, mustard, Worcestershire sauce. At 1 hour, 10 minutes, baste the meat with the honey mixture. Add 1/2 cup of the cider to the roasting pan to prevent honey mixture from burning. Cook 1/2 hour more, basting from time to time.

Remove the meat, cut off string, and place meat on warmed serving dish. Pour excess fat from baking pan. Deglaze pan with 1/2 cup cider, bring to boil. Strain.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0102) - from the - TV FOOD NETWORK

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