Guinea fowl with mustard & lemon roots

Guinea fowl with mustard & lemon roots

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(5 ratings)


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Cooking time

Prep: 15 mins Cook: 1 hr, 30 mins Ready in 1 hour 45 minutes

Skill level



Serves 4

A flavoursome recipe with an increasingly popular bird and delicious roasted veggies

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1 guinea fowl, about 1½ kg/3lb 5oz
  • 1 lemon
  • 2 tbsp grainy mustard
  • 3 tbsp olive oil
  • 3-4 large carrots
  • 750g floury potatoes
  • 3-4 large leeks
  • 300ml white wine
  • 8 thin-sliced rashers streaky bacon

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  1. Heat the oven to 180C/fan 160C/gas 4. Wipe the guinea fowl and season all over with salt and pepper, place in a large roasting tray and pop in the oven. Finely grate the lemon zest and scrape into a large bowl. Add the mustard and oil and mix well. Halve the lemon and put it inside the bird.
  2. Meanwhile, peel the carrots and potatoes, then cut them into thick chunks. Cut the leeks into 3-4 pieces, depending on their length. Add all the veggies to the bowl with the oil and mustard, and mix until well coated.
  3. When the guinea fowl has been roasting for 30 mins, add the veggies around the bird, sprinkle with a little salt and return to the oven for a further 45 mins.
  4. Splash the wine around the bird and over the veggies and put the bacon over the bird. Return to the oven for a further 15-20 mins, until the bacon is crisp and the veggies are tender.

Recipe from Good Food magazine, October 2005

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wimmer's picture
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I just love this recipe. After having a large turkey dinner for Xmas this was perfect for a NY dinner for 2. I would recommend putting 2 layers of foil on the legs at least and one on the breast. I used onions instead of leeks and they were delicious. I have also used the oil/mustard mix for my roasted veg for other meats and it is just as good.

andreabassil's picture

It really would be helpful to have been given the quantities!!!!!!

amandaclare's picture
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Delicious - particularly adding lemon zest to the roasted veg. Used beetroot and carrot only. Guinea fowl smaller than stated in recipe so adjusted cooking time accordingly. Picked remaining meat from carcass following night to use in a risotto and added pulp from lemon halves too - yummy!

sweeney's picture
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I'd put the bacon on earlier to avoid drying out smaller birds, otherwise an excellent meal

teresag1963's picture
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I tried this for tea today, really tasty and succulent guninea fowl, excellent we really enjoyed this would definately do this again.