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Colonial goose: recipe illustration
Meat

Colonial goose

A lamb roast cooked in a pot with potatoes and onions, typical of old-fashioned New Zealand family kitchens. Its melting meat and slow cooking make it a comforting Sunday meal.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

446 kcal per serving

Protein
31.7 g
Carbohydrates
29.7 g
of which sugars
3.6 g
Fat
21.2 g
of which saturated fat
6.5 g
Fiber
3.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and rub the meat with salt, pepper and the rosemary.
  2. Brown the lamb in the oil on all sides in a large casserole, then set it aside.
  3. Sauté the sliced onions and chopped garlic in the same casserole for 5 minutes.
  4. Add the potatoes cut into quarters, sprinkle with flour and pour in the stock.
  5. Place the meat back on the vegetables, cover and bake for 1 hour 45 minutes until the lamb falls apart with a fork.
  6. Remove the meat, reduce the cooking juices for 5 minutes if needed, then return the meat to warm through.
  7. Carve or shred the lamb and serve with the potatoes and juices.

Variations and tips

Carrot version. Add sliced carrots with the potatoes for a more colorful dish.

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Original Ecomely recipe.