Our geese are reared in a small flock on clover rich pastures supplemented by home-grown wheat to produce a flavoursome bird with succulent and moist meat. The goose fat makes the perfect roast potatoes.
The goslings are produced from our breeding flock of carefully selected geese. They need to be kept warm and dry for the first few weeks but as soon as they get their true feathers they are ready to go outside. Geese are grazers and thrive on our free range system that ensures they always have access to pasture and water which, as waterfowl, they need plenty of to keep them in fine fettle.
The perfect bird for a traditional Christmas dinner. Lovely meaty birds with goose fat for the perfect roast potatoes. Limited number available, taking orders now. £14/kg oven ready. Organically bred from our breeding flock and reared on the farm.
''Thanks for sending the goose. It was the best we have ever had !!'' J & R
''thank you for another lovely, tasty goose. The goose was nicely packed and prepared, and the goose fat I now have will make great roast potatoes again throughout the next year for me.…'' JB
''Just wanted to say that the goose was excellent. We've had goose every Christmas for over thirty years and I can safely say this was the tastiest yet.
Many thanks indeed.…'' RR
Cooking your goose
We deliver your goose oven ready with the giblets and spare fat enclosed in the breast cavity. Keep refridgerated before cooking or freeze if you intend to keep it for longer.
How many will a goose feed? As a guide a smaller goose 4 to 5 kg will be sufficient for 4 to 6 people, a larger goose (5-6kg) should be enough for 6 to 8 people, possibly more.
To prepare for cooking first remove giblets and bag of fat. Prick the skin under the wing, sides of the breast and by the parsons nose to allow the fat to drain while cooking. Season with salt and pepper. Either place on a rack in roasting tin or prepare a second tin to collect fat when draining. Cook in a pre heated oven at 200°C for approx 15minutes/kg. Drain the fat from the roasting tin at regular intervals. When cooked allow to stand for 20 minutes before serving.
The goose is a fatty bird but don't throw it away. Goose fat can be used to cook delicious roast potatoes and any surplus can be stored in the fridge for a couple of months or freezer for longer to give you lovely roast potatoes through the year.