Poultry of all sorts were scarce in the early days of Settlement in Australia; sheep were everywhere and cheap. This "goose" was made from a leg of mutton, hogget or lamb, boned but with the shank left in. The shank, when it was pointed upwards, looked vaguely like a goose's neck. This dish was a way of disguising their staple food.

• 1 boned leg of mutton, hogget or lamb with the shank left in
• 2 bacon rashers, chopped finely
  
• ½ cup cooked and mashed green peas
  
• 1 sheep's kidney, chopped finely
  
• 1 teaspoon chopped mint leaves
  
• 1 teaspoon melted butter
  
• 2 teaspoons parsley
  
• salt and pepper to taste
  
• ½ teaspoon chopped rosemary
  
• 1 onion, grated

1. To make the seasoning, mix the peas, herbs, bacon, kidney, butter, salt, pepper and onion.
2. Open out the boned leg.
   
3. Sprinkle well with salt and pepper and spread the seasoning over it.
   
4. Roll it up carefully and skewer or tie into a presentable shape.
   
5. Put into a baking dish with a little dripping or oil.
   
6. Pre-heat the oven to 230°C (450°F) and sear the meat on all sides for 15 minutes.
   
7. Reduce the heat to 180°C (350°F) and continue cooking the meat, allowing 35 minutes for each 500gm of meat.
   
8. Bacon rashers may be laid across the roast to cook 30 minutes before serving.
   

Serve with vegetables roasted in the oven with the meat.