Colonial 'Goose'

1 leg lamb

1 onion

2 cups breadcrumbs

1 egg

1 apple

salt

pepper

1/2 teaspoon nutmeg

2 teaspoons butter

1 tablespoon dried mixed herbs

Method: Carefully remove the bone from the meat by cutting around it so you have a hole through the centre of the leg. (Be smart and see if you can get the butcher to do it!). Beat the egg lightly in a small bowl. Chop the onion finely. Stir the herbs, nutmeg, salt and pepper and onion into the breadcrumbs. Grate the apple. Melt the butter in cup in the microwave. Add butter, egg and apple into the breadcrumb mix and form into a soft dough. Fill the centre hole of the leg with the stuffing and close the ends with a skewer. Insert 'goose' into a roasting bag and place in a roasting dish. Cook half an hour for every 500 grams and add 20 minutes. Oven at 180C.

Remove from oven and allow to 'rest' 5 minutes before carving. 

Serve with vegetables, gravy and mint sauce or crab apple jelly. 

Leftovers are a tasty cold serve, next day.

For a warming winter soup, boil the bone in water or stock with diced soup vegetables, diced apple, salt and pepper. Add pearl barley or rice if liked.

Source: contributed by Rosalie Smith (Maitland) in An Apple a Day. Members Recipes. (Adelaide: The South Australian Country Women's Association Inc., 2018). p.15.