Olive Magazine
roast guinea fowl

Roast guinea fowl with sage and lemon mash

Published: March 25, 2015 at 3:08 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

This recipe for roast guinea fowl with sage and lemon mash is really simple to make but looks and tastes delicious. Lemon and sage mash is a great way to pack in extra flavour.


Make this impressive roast guinea fowl with sage and mash, then check out our roast guinea fowl in white wine sauce, guinea fowl tagine, guinea fowl terrine and more guinea fowl recipes.


  • 1 small guinea fowl, about 1kg
  • 1 onion, thickly sliced with skin left on
  • ½ a small bunch sage
  • 75g butter, softened
  • 1 small lemon, zested
  • 6 rashers streaky bacon
  • 2 tbsp plain flour
  • 350ml strong chicken stock
  • 350g floury potatoes, peeled and cut into large chunks
  • 2-3 tbsp milk
  • 2 handfuls to serve watercress


  • STEP 1

    Heat the oven to 200c/180c fan/gas 6. Find a roasting tin that will fit the bird snugly and put the onion in the bottom. Finely chop five of the sage leaves and mix with 50g of the butter, the lemon zest and some seasoning. Push some under the skin of the bird, then rub the rest all over. Smooth the bacon strips over the breast, then halve the zested lemon and push inside the bird’s cavity with the remaining sage. Sit the bird on top of the onions and roast for 15 minutes.

  • STEP 2

    Lower the oven to 180c/160c fan/gas 4 and roast for a further 35-45 minutes or longer if your bird is bigger than 1kg (use the timings for a roast chicken). Check the bird is done by piercing the inside of the thigh with a knife and making sure the juices run clear.

  • STEP 3

    To make the mash, boil the potatoes until tender, drain and mash with the remaining 25g butter and a good splash of milk.

  • STEP 4

    Lift the bird onto a platter and keep warm. Scoop out the lemon halves and keep in a bowl. Pour any roasting juices from the tin into a jug and let settle, then spoon 1 tbsp of the fat from the top back into the tin. Put on the hob on a low heat and stir in the flour. Gradually stir in the stock plus any meat juices (discarding the fat) and bubble gently until thickened. Season then sieve into a gravy jug. Mash some of the reserved lemon pulp along with some seasoning into the mash as you reheat. Carve the bird and serve with the lemon mash, gravy and some watercress.


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