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Local hand reared Goose
£19.00 per kg
Local Hand Reared Goose is prepared from premium, hand-reared free-range geese sourced locally from trusted Yorkshire suppliers. These magnificent birds have rich, deeply flavoured meat with excellent marbling and plenty of natural fat for perfect crispy skin and juicy results. A true centrepiece for special occasions and festive feasts. Hand-prepared fresh in our family shop.
Remove the goose from the fridge 2 hours before cooking to bring it to room temperature.
Prick the skin all over with a fork or skewer (especially on the breast and thighs) to help the fat render. Season generously inside and out with salt and freshly ground black pepper. Place on a wire rack in a deep roasting tin to allow the fat to drain.
Recommended oven method (high start for crispy skin, then low and slow):
Preheat oven to 220°C / Fan 200°C / Gas 7.
Roast the goose for 25–30 minutes until the skin begins to turn golden.
Reduce the heat to 160°C / Fan 140°C / Gas 3.
Continue roasting for approximately 20–25 minutes per 500g (roughly 2½–3½ hours for a 4–5kg bird), basting occasionally with the rendered fat.
For extra crispy skin, increase the temperature to 200°C / Fan 180°C / Gas 6 for the final 15–20 minutes.
Use a meat thermometer – the thickest part of the thigh should reach 75–78°C when done.
Pour off the rendered goose fat during cooking (save it for the best roast potatoes).
Rest the goose loosely covered with foil for 20–30 minutes before carving.
Best enjoyed with roast potatoes cooked in goose fat, braised red cabbage, apple sauce, stuffing and rich gravy.
Prick the skin all over with a fork or skewer (especially on the breast and thighs) to help the fat render. Season generously inside and out with salt and freshly ground black pepper. Place on a wire rack in a deep roasting tin to allow the fat to drain.
Recommended oven method (high start for crispy skin, then low and slow):
Preheat oven to 220°C / Fan 200°C / Gas 7.
Roast the goose for 25–30 minutes until the skin begins to turn golden.
Reduce the heat to 160°C / Fan 140°C / Gas 3.
Continue roasting for approximately 20–25 minutes per 500g (roughly 2½–3½ hours for a 4–5kg bird), basting occasionally with the rendered fat.
For extra crispy skin, increase the temperature to 200°C / Fan 180°C / Gas 6 for the final 15–20 minutes.
Use a meat thermometer – the thickest part of the thigh should reach 75–78°C when done.
Pour off the rendered goose fat during cooking (save it for the best roast potatoes).
Rest the goose loosely covered with foil for 20–30 minutes before carving.
Best enjoyed with roast potatoes cooked in goose fat, braised red cabbage, apple sauce, stuffing and rich gravy.
small - 4/6 people
Medium - 6/8 people
Large - 8+ people
Medium - 6/8 people
Large - 8+ people