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Colonial goose (stuffed shoulder of lamb) by John Torode

Published: December 19, 2014 at 2:29 PM

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Serves 6

A little effort

Total time: 1 hr and 10 mins

+ 2 hours 20 minutes in the oven

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Colonial goose is the traditional New Zealand technique of preparing shoulder of lamb. This shoulder of lamb is stuffed with bacon, rosemary, thyme, sage and parsley.

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Ingredients

Nutrition

• ½ large onion

  chopped

• a handful rosemary, thyme, sage or parsley

  finely chopped

• 2 rashers back bacon

  finely chopped

• a good handful breadcrumbs

• 50g minced lamb

• 1 yolk egg

• 1 boned shoulder of lamb

  shank left on

• 250ml white wine

• 5 large potatoes

  peeled and cut in half

• 50g goose fat

Nutrition: per serving

• kcal550
• fat31.3g
• saturates13.9g
• carbs35.8g
• fibre2.6g
• protein30.1g
• salt0.66g

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Method

• step 1

  Cook the onion until soft, add the herbs and the bacon and cook for 2 minutes, take off the heat and mix in the breadcrumbs.
  Cool, then combine with the minced lamb and the egg yolk and season well. Beat the stuffing with a wooden spoon (this gets air in the mix so it is not too dense).

• step 2

  Lay four pieces of string out 4cm apart and tie a loop at one end of each. Lay the shoulder skin-side down on the string and put the stuffing in the middle.
  Take one of the middle pieces of string and bring the shoulder together. Thread the untied end through the loop to make a slip knot, pull tight and tie.

• step 3

  Heat the oven to 160c/fan 140c/gas 3. Season the lamb well. Put a large casserole on the hob, drop in the lamb and get a good colour all over. Drain off excess fat, add the wine and bring to a simmer.

• step 4

  Cover with greaseproof paper and put in the oven for 1½ hours. Take the lamb out and strain the juices into a pan to make a sauce. Add the potatoes and goose fat and heat for 15 minutes until they start to colour.

• step 5

  Increase the oven to 200c/fan 180c/gas 6 and drop the lamb on top of the spuds, roast for 45-50 minutes. Rest for 20 minutes before carving.

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