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Colonial Goose

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“This is a fun, surprisingly effective preparation of roast leg of lamb. 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 (June 21 in NZ). It involves the careful boning out a leg of lamb, stuffing it with honey and dried apricots, and then marinating it in a red wine based marinade which even gives it the appearance of goose when cooked. You need a large leg of lamb. If you don’t know how to bone it out, ask your butcher to do it, stressing that you need to be able to stuff it. This does need to marinate all day or overnight, so prepare ahead. Posted for Zaar World Tour 05”

Ingredients Nutrition


  1. For the marinade:
  2. Combine the ingredients and set aside while you prepare the meat and the stuffing.
  3. For the stuffing:
  4. Melt the butter and honey over low heat, add the other ingredients and combine well.
  5. Force the stuffing into the cavity in the meat, and sew it up with fine string.
  6. Place the leg into a large oven baking bag sitting in a baking dish large enough for the lamb, and then add the marinade mixture.
  7. The meat is best prepared early in the morning.
  8. Tend it all day, regularly turning it over in the marinade throughout the day.
  9. Cook at 350 F (180 C) for two hours but check on the progress at 90 minutes.
  10. If you don't have an oven bag, just place it in the roasting pan as you normally would but if the meat looks like it may be over browning, it can be covered by foil.
  11. Remove the string before carving.
  12. Strain the marinade and use three or four tablespoons of the liquor to make gravy.

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