Colonial Goose

• 2 slices bacon, sliced thinly
• 1 medium onion, diced
• 2 sheep's kidneys, cut into 1/4-inch slices, core removed
• Cayenne pepper, to taste
• Black pepper, to taste
• Salt, to taste
• 1/2 cup bread crumbs
• 1 egg
• 1 teaspoon rosemary
• 1 (3 1/2 pound) leg of lamb, boned and with shank
• Flour, to dust
• Clarified butter, to brush
• 1 tablespoon honey
• 2 teaspoons dry mustard
• 1 tablespoon Worcestershire sauce
• 1 cup cider

1. Preheat oven to 325 degrees F. Place bacon into a dry pan.
2. Heat to render fat and fry bacon.
3. Add onion and kidney.
4. Season with cayenne, salt, and black pepper.
5. Saute another 2 minutes.
6. Transfer to a bowl and add bread crumbs, rosemary, and egg.
7. Place stuffing in lamb, packing tightly.
8. Tie up like a parcel.
9. Tuck the edges of the meat underneath the string.
10. Dust the outside of the meat with flour.
11. Season with salt and pepper and brush with butter.
12. Place on a rack in a baking dish.
13. Cook for 1 hour, 10 minutes.
14. Mix together honey, mustard, Worcestershire sauce.
15. At 1 hour, 10 minutes, baste the meat with the honey mixture.
16. Add 1/2 cup of the cider to the roasting pan to prevent honey mixture from burning.
17. Cook 1/2 hour more, basting from time to time.
18. Remove the meat, cut off string, and place meat on warmed serving dish.
19. Pour excess fat from baking pan.
20. Deglaze pan with 1/2 cup cider, bring to boil.
21. Strain.

bacon, onion, s kidneys, cayenne pepper, black pepper, salt, bread crumbs, egg, rosemary, lamb, flour, butter, honey, mustard, worcestershire sauce, cider

Taken from www.foodnetwork.com/recipes/colonial-goose-recipe.html (may not work)