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Free Range Goose

Product Code: HEG_VM


From £72.00

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Roast Goose makes a wonderful alternative to turkey for a festive feast. [more...]

Prized for their rich fat, our free range geese are reared the old fashioned way and grown to maturity using a slow growing breed.

They are then hand-plucked, 'game hung' and dry aged to produce a rich, succulent, flavoursome meat with a hint of game.

We offer three sizes of Free Range Goose:
Large Goose, min. 5.5kg (serves 8)
Medium Goose, min. 4.5 - 5.5kg (serves 6+)
Small Goose, min. 3.5 - 5kg (serves 4+)

Your Free Range Goose will be delivered on 20th or 21st December, please specify.

Remove all packaging and the neck from in the cavity of the bird. Allow the goose to stand at ambient temperature for a minimum of 30 mins. Prick the skin, rub salt and pepper over the skin. Stuff the goose with your favourite stuffing or as an alternative fill the cavity with chopped apple and herbs of your choice. To prevent burning wrap legs in foil and cover with some fat. Place the goose on a trivet or rack in a meat tin, breast side up. Cover with foil and place in a preheated oven 200°C/ Gas 6 for 15 mins per 450g plus 20 mins.Afer the forst hour baste the goose and make sure the legs are still covered and that the skin is not burning. Pour off surplus fat into a container. For the last 30 -45 mind remove all foil to baste again and allow to brown. Once cooked allow to stand for a minimum of 15 minutes before carving. Aga owners please consult your Aga cook book for options of cooking methodology. These are for guidance only.

Store below 5oC, Suitable for freezing.

Fresh Free Range Goose
Country of Origin
Produced and Reared in the UK
Typical Nutritional InformationPer 100g
Energy KJ962
Energy kcal230
Total Fat13.4
of which saturates3.3
of which sugars<0.1

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