Goose Free Range 7kg 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.

Approximate time:
3 hours for 4.5kg (10lb)
3.5 hours for 5.4kg (12lb)
Oven 200 C / 400 F (Fan oven 180 C / 350 F)
Gas mark 6
Aga top right hand oven

Utensils
A large, deep meat tin ideally with a trivet or rack, foil, salt and pepper and stuffing of your choice.