Barrier 'goose' with roasted potatoes and carrots

• Meat

  • 2 kg Shoulder of mutton or lamb

• Produce

  • 1 Onion
  • 1/4 cup Sage, leaves
  • 1 1/2 kg Sebago potatoes
  • 1 Split peas and steamed warrigal greens, cooked green

• Refrigerated

  • 1 Egg

• Canned Goods

  • 500 ml Beef stock

• Baking & Spices

  • 100 g Dripping or suet
  • 1 Plain flour

• Bread & Baked Goods

  • 140 g Breadcrumbs, fresh

• Other

  • 2 bunches Dutch (baby carrots, trimmed

Found on nonnascooking.com

Description

Directions

• Preheat oven to 180°C. To make stuffing, combine breadcrumbs, onion, sage, egg and 50 g dripping. Season with salt and pepper.
• Place mutton, skin-side down, on a board and spoon stuffing into centre. Roll up ends to enclose stuffing and secure with kitchen string. Season and brush with remaining 50 g dripping. Dust mutton with flour and place, skin-side down, in a roasting pan. Roast for 1 hour, basting occasionally with pan juices, then turn mutton and add potatoes. Bake for a further 1 hour and 20 minutes, basting mutton and turning potatoes occasionally. Add carrots and roast for a further 10 minutes or until mutton is cooked through, potatoes are golden brown and carrots are tender.
• Transfer mutton and vegetables to a plate and cover loosely with foil. Reserve pan with juices.
• To make gravy, heat pan juices over high heat. Gradually whisk in stock and stir for 5 minutes or until thickened. Season. Serve mutton with vegetables and gravy.
• Notes• Suet is fat that surrounds the kidneys of beef or lamb and is available from butchers.• Also known as Botany Bay greens, warrigal greens are native to the east coast of Australia and were part of the early settler’s diet. As they are high in vitamins, Captain Cook fed them to his crew in order to ward off scurvy. I Love Warrigal Greens (ilovewarrigalgreens.com.au) sells them fresh and frozen. Refresh wilted leaves in iced water with a little sugar.