Cookbook:Colonial Goose  From Wikibooks, open books for an open
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Recipes  Colonial Goose is the name for a 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 England
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 mutton. 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.  For the stuffing For the marinade
1. To prepare the stuffing, melt the butter and honey over low
heat, add the oth