Why not spoil your family this Christmas by presenting them with a traditional festive meal of succulent roast goose. Cooking couldn’t be simpler and to guarantee the cook praise we have included inside the carry-home box cooking guidelines and tips on how to prepare the perfect Christmas goose, stress free. The result is the tastiest celebratory meal.
All Geese are free range, enjoying and benefiting from grazing in our grassy paddocks. They grow slowly to full maturity, are fed only on a natural diet and are available from Michaelmas through to the end of December.
Sprinkle the goose with salt and pepper, and place goose on a roasting rack inside a deep roasting pan without foil. Place goose in a pre-heated oven 180ºC/160ºFan/350ºF/Gas Mark 4. After 30 minutes prick skin alongside each breast to release some of the juices.
Allow 35 minutes per kg for cooking.
The delicate texture of the goose is easily spoiled by over cooking. As individual oven temperatures vary it is advisable to test the bird between two thirds to three quarters through the cooking time.
Prick the breast and thigh and if the juices run clear then the goose is cooked and should be removed from the oven and rested prior to carving. If the juices are still pink, return to the oven for the remaining cooking time and test again.
During cooking you may choose to drain off the excess fat, which keeps well in a refrigerator or can be frozen. This fat is invaluable for cooking delicious roast potatoes.
Cooking Times (approx)
4kg: 2 hours 10 minutes
5kg: 2 hours 45 minutes
6kg: 3 hours 20 minutes