Description

Discover the delicious taste of our premium English goose, sourced from carefully selected local farms that prioritize quality and ethical farming practices. Known for its tender meat and rich, full flavor, goose is a traditional choice for holiday feasts and special occasions. Our geese are raised in spacious environments, ensuring they are healthy, well-fed, and free to roam, which contributes to the superior quality of the meat.

Perfect for roasting, an English goose offers a crispy, golden skin while the meat remains succulent and flavorful, providing a delicious alternative to turkey or chicken. With its high-fat content, a roasted goose creates its own rich, savory juices, making it an excellent choice for creating mouth-watering gravy. This bird is also a fantastic source of protein, iron, and essential nutrients, making it a nutritious option for your table.

Ideal for Christmas or any special family meal, our English goose will impress your guests with its distinctive taste and tender texture. Order now and enjoy a classic, festive roast with all the trimmings that will make your meal memorable. Whether you’re a seasoned chef or a home cook, our English goose is a fantastic choice for any special occasion.

Cooking Tips

Preparation:

Preheat your oven to 200°C (400°F) / Fan 180°C / Gas Mark 6.
Remove the goose from the fridge about 1 hour before cooking to bring it to room temperature.
Pat the goose dry with kitchen paper. Remove any excess fat from inside the cavity.
Prick the skin all over with a skewer or sharp knife (being careful not to pierce the meat) to allow fat to render out during cooking.
Season the skin generously with salt and pepper. You can also add herbs like thyme or rosemary for extra flavor.
Roasting:

Place the goose on a rack in a large roasting tray, breast-side up. This will help the fat to drain away from the bird.
Cook in the preheated oven for 30 minutes at 200°C (400°F), then reduce the oven temperature to 180°C (350°F) / Fan 160°C / Gas Mark 4.
Continue roasting for about 2 hours and 30 minutes for a 5kg goose. A general rule of thumb is 30 minutes per kilogram plus an additional 20 minutes.
Basting:

Every 30 minutes, carefully baste the goose with its own fat using a spoon or baster to keep the meat moist. You can also spoon off some of the excess fat from the tray and save it for cooking potatoes or other vegetables.
Checking for Doneness:

Use a meat thermometer to check the internal temperature. The thickest part of the thigh should reach 75°C (165°F).
If the skin isn’t crispy enough, you can increase the oven temperature to 220°C (430°F) for the final 10 minutes to crisp it up.
Resting:

Remove the goose from the oven and cover it loosely with aluminum foil. Let it rest for at least 20-30 minutes before carving. This helps the juices to redistribute, keeping the meat moist.
Carving and Serving:

Carve the goose as you would a turkey, starting with the legs and then moving on to the breast meat.
Serve with your favorite sides—roast potatoes, red cabbage, stuffing, and a delicious gravy made from the drippings.
Enjoy a beautifully roasted goose with crispy skin and succulent, flavourful meat!

Ingredients

English Goose