Goose Free Range 5kg Plus

The chef’s choice of Christmas main courses, roast goose is rich and extravagant.

A couple of tips:
Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste. Rub the citrus mix into the skin and sprinkle a little inside the goose cavity.

Baste during cooking with the pan juices for a golden colour, saving the fat for roasting potatoes.