Free Range Goose
Available for delivery from 18 December.
Our free range geese are reared in the heart of Worcestershire, where they roam pasture during the day. Farmer Mike supplements their diet with wheat, barley, oats and beans grown on the farm, with a farming philosophy centred on sustainability and the welfare of his birds.
Succulent and tender, this goose makes a generous centrepiece for your Christmas table. Serve with roast potatoes and seasonal vegetables for a traditional festive feast.
Cooking guide
Preheat oven to 200°C/180°C Fan. Place the goose inside a deep roasting pan, breast upwards, and put into the preheated oven for approximately 3/4 - 1 hour, then turn the goose on to its back for a further 3/4 - 1 hour replacing the foil loosely over the back and ensuring the legs remain covered.
About half an hour before full cooking time turn the goose again, breast upwards, remove the foil and sprinkle with a little flour and salt to crisp the skin. Keep the legs covered. Your goose is cooked when the juices run clear when pricking the breast and thigh.
After cooking, allow to stand for 30-40 minutes before carving.
| Weight (kg) | Cooking time |
|---|---|
| 4 | 1½ - 1¾ hrs |
| 4.5 | 1¾ - 2 hrs |
| 5 | 2 - 2½ hrs |
| 5.5 | 2½ - 3 hrs |
| 6+ | 3 - 3½ hrs |
These instructions should be used as a guideline only as all ovens vary.