Description

We’ve explored numerous UK producers for our geese, but time and again, we’ve been deeply disappointed by the quality and service. We also remain committed to what we believe in—no false promises, no misleading claims, and no subpar produce dressed up with fancy packaging.

So, we’re returning yet again to the goose that saved us from disaster many years ago—a goose that consistently delivers exceptional results. It may be a European goose, and it does come frozen, but trust me, these are hands down the best geese we’ve ever had as a family. Nothing else compares, and we’ve cooked many at home. Supar flavour, texture and value are ultimately the most important things to us and these Geese will not disappoint.

The rich seam of fat beneath the skin melts during cooking, naturally basting the breast meat to keep it moist and succulent. The rendered fat is perfect for roasting vegetables and potatoes to perfection. We love placing root vegetables and potatoes beneath the goose as it cooks on a trivet, allowing the flavourful drippings to coat and cook them in the most delicious way!

Information

PLEASE READ CAREFULLY ~ IMPORTANT

LOCAL COLLECTIONS in-store and LOCAL DELIVERY options are available from 20th to 24th December.

These Geese will require a minimum of 48 hours to thaw in the fridge – When choosing your preferred delivery date, please consider this timeline.

**If you would like us to professionally thaw your Goose for you, then please let us know~ NOTE: This service is only available for “Local” collections and deliveries**

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• Frozen at source in prime condition
• Simply thaw over 2-3 days in the fridge for a perfectly fresh kitchen ready Goose
• Rich, dark meat
• Specially selected for meat yield and flavour
• The rendered fat is ideal for Roast Vegetables and Potatoes

NOTE: Giblets are bagged and stuffed within the cavity of the bird. Please remove prior to cooking.

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Product Supplied Frozen

Cooking Tips

Recipe for Cooking Goose and Saving Rendered Fat for Roast Potatoes

Ingredients:

• 1 whole Goose (about 10-12 lbs)
• Salt (preferably coarse)
• Black pepper
• Fresh herbs (like rosemary, thyme, sage, or bay leaves)
• 1 lemon, halved
• 4-6 garlic cloves
• 1 onion, quartered
• Optional: carrots, celery, and more onion for roasting bed

Instructions:

1. Prepare the Goose:

• Thaw the goose (if frozen) in the fridge for at least 1-2 days.
• Remove the giblets and neck from the cavity. Set these aside for making stock or gravy.
• Trim excess fat from the neck and body cavity of the goose. Don’t discard it! Set it aside for rendering.

2. Score or pierce the Skin:

• Using a sharp knife, lightly score the goose’s skin in a cross-hatch pattern or lightly pierce all over. Be careful not to cut into the meat, just the fatty skin layer. This will help the fat render out during cooking.

3. Season the Goose:

• Generously season the goose inside and out with salt and pepper.
• Stuff the cavity with halved lemon, garlic cloves, fresh herbs, and onion.
• Optional: Tie the legs together to keep the shape and ensure even cooking.

4. Roast the Goose:

• Preheat your oven to 325°F (160°C).
• Place the goose, breast side up, on a rack in a large roasting pan (this keeps it elevated so the fat can drip down).
• Optionally, make a vegetable roasting bed (carrots, celery, and onion) under the rack to flavour the drippings.
• Roast for 2 ½ to 3 hours (depending on size), basting every 30 minutes. The internal temperature of the goose should reach 165°F (74°C) in the thickest part of the thigh.

5. Rendering Goose Fat:

• Throughout the cooking process, goose fat will accumulate in the roasting pan.
• Every 30-45 minutes, carefully spoon or ladle out the rendered fat into a heatproof bowl or jar. You can also pour it through a fine mesh strainer into the jar to remove any bits of meat or herbs.
• Allow the fat to cool, then store it in an airtight container. It will solidify into a creamy, pale yellow fat and can be stored in the fridge for weeks or frozen for longer storage.

6. Finishing the Goose:

• When done, let the goose rest for 20-30 minutes before carving to retain juices.
• This is the perfect time to start roasting your potatoes!

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Using Goose Fat for Roasting Potatoes

Goose fat is a fantastic medium for roasting potatoes because it has a high smoke point and imparts a rich, savoury flavour. It makes the potatoes crispy on the outside while keeping them soft and fluffy on the inside.

Recipe for Roast Potatoes in Goose Fat:

Ingredients:

• 2 ½ to 3 lbs of potatoes (Maris Piper are ideal)
• 4-6 tablespoons of goose fat (rendered from the roast goose)
• Salt (to taste)
• Fresh herbs (rosemary, thyme) or garlic (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Parboil the potatoes:
   • Peel and chop the potatoes into even-sized chunks.
   • Bring a pot of salted water to a boil and parboil the potatoes for about 10 minutes until the edges start to soften.
3. Drain and fluff:
   • Drain the potatoes well and give them a good shake in the colander to rough up the edges. This will help them crisp up.
4. Heat the goose fat:
   • Place the goose fat in a roasting pan and heat it in the oven for a few minutes until it’s hot and shimmering.
5. Roast the potatoes:
   • Carefully toss the parboiled potatoes in the hot goose fat, ensuring they are fully coated.
   • Spread them out in a single layer in the roasting pan.
   • Roast for 45-60 minutes, turning them every 20 minutes, until golden brown and crispy.
6. Season and serve:
   • Sprinkle with coarse salt and fresh herbs if desired, and serve hot.

Enjoy your roast goose and incredibly crispy, flavourful roast potatoes!