Guinea fowl with mustard & lemon roots

Guinea fowl with mustard & lemon roots

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(7 ratings)

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


Serves 4
A flavoursome recipe with an increasingly popular bird and delicious roasted veggies

Nutrition and extra info

Nutrition: per serving

  • kcal863
  • fat35g
  • saturates10g
  • carbs43g
  • sugars0g
  • fibre7g
  • protein80g
  • salt1.88g
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  • 1 guinea fowl, about 1½ kg/3lb 5oz
    Guinea fowl

    Guinea fowl

    gin-ee fow-l

    A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…

  • 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp grainy mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3-4 large carrots



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 750g floury potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3-4 large leeks



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 300ml white wine
  • 8 thin-sliced rashers streaky bacon


  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.

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Comments, questions and tips

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6th Jan, 2016
Could someone please give me some tips on this recipe, it seemed pretty simple and has gone wrong [which I dont know how] I put the bird on at twenty to 6 and I am still waiting on my veg and potatoes to become tender at 8:40. What have I done wrong??? I've had it on gas mark 4 all evening, and not changed the setting. Could my vegetables been too chunky?? I didn't cover it either, should I have??? Please help!
19th Jan, 2013
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.
25th Dec, 2010
It really would be helpful to have been given the quantities!!!!!!
29th Nov, 2015
I said the same thing on another recipe - and lo and behold they were added. I presume the same thing has happened here?
1st Sep, 2010
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!
25th Feb, 2008
I'd put the bacon on earlier to avoid drying out smaller birds, otherwise an excellent meal
24th Feb, 2008
I tried this for tea today, really tasty and succulent guninea fowl, excellent we really enjoyed this would definately do this again.
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