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| Place of origin | New Zealand |
|---|---|
| Invented | 1919 |
| Main ingredients | Mutton or lamb |
| Ingredients generally used | Honey, dried apricots, breadcrumbs, onion, parsley, thyme or sage |
Colonial goose is a preparation of roast leg oflamb ormutton[1] popular as a dish in New Zealand until the last quarter of the 20th century.
Earlycolonial pioneers in New Zealand hadsheep aplenty, butgoose was relatively scarce. To prepare dishes similar to those they had back home inthe old country the pioneers were very inventive. Colonial goose is now a recognised classic, with some restaurants featuring it as a main attraction atmidwinter festivities (21 June in New Zealand).
It involves the careful boning out of a leg of lamb, stuffing it withhoney and driedapricots, in addition to traditional stuffing based onbreadcrumbs,onion,parsley andthyme orsage, and thenmarinating it in ared wine-based marinade which gives it the appearance of goose when cooked.
The 1919 cookbookFirst Catch Your Weka: A Story of New Zealand Food by David Veart, contains a recipe for colonial goose.[2]
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