No wonder the magnificent Roast Goose is the Christmas bird of choice amongst leading chefs, the roasted golden goose is truly a sight to behold on your Christmas table. The resulting goose fat will last you through the winter months. Read about the provenance of our free range goose and discover why it pays to really understand what you are buying.
There are all sorts of delicious ways to enjoy your goose. For our basic cooking guidelines see our website.
Try stuffing the goose with any one of our delicious stuffings or sausage meat, from a classic Pork, Sage & Onion stuffing to a Pork & Apricot stuffing, Pork & Cranberry Stuffing or Pork Sausage Meat (with a gluten free option too).
Or, as the goose will come with giblets why not try frying the goose liver in a little butter for five minutes, before chopping and adding to one of our stuffings.
As an option when you have finished cooking the goose, brush with our Cumberland Sauce and return to the oven for 15 minutes to give it a beautiful glaze.
1kg Bramley Apples, peeled, cored and chopped
2 tbsp sugar
1 tsp ground cinnamon
juice of 1 lemon
Gently heat the butter in a lidded pan with the apple, lemon, sugar and spice for 15 minutes until soft. When the apple has disintegrated either serve as is, or mash for a smoother sauce.