100% British Goose

Remove the Goose from the refrigerator and allow it to come to room temperature; preheat the oven to 190°C/350°F/Gas Mark 4. Weigh the Goose to calculate the cooking time required (as a rough guide, allow 20 minutes per 500g/1lb, plus a further 20 minutes). Place the bird in a roasting tin, cover with foil and place in the hot oven. Cook for the calculated time, removing the foil 30 minutes before the end of cooking and spooning some of the juices over the meat. The meat is cooked if the juices run clear when the thickest part of the Goose is pierced with a clean skewer or sharp knife. When it is cooked, remove the Goose from the oven and let it rest for 15 minutes in a warm place before carving.

Goose is often thought to have a high fat content, but the fat is actually mainly under the skin, not in the meat. During cooking this subcutaneous fat melts, basting the meat naturally and keeping it succulent and moist.