Colonial goose is a classic New Zealand dish that exemplifies the colonial tradition of making do with what is at hand. Rather than goose, it is actually stuffed sheep meat. It originated in the 19th century, a time when goose meat (eaten in Britain at Michaelmas, the Christian feast at the beginning of autumn) was rare and expensive in New Zealand. Mutton and lamb (sheep meat) was readily available though. Resourceful New Zealand cooks removed the leg bone from a joint, stuffed the cavity, sewed it up and roasted the 'goose' for a couple of hours.
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Photograph by Doug Field
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