If goose is your favourite Christmas treat, these free range beauties are just the thing. Matured over a period of six months in 160 acres of lush pastures in County Down, where they roam freely, these magnificent birds produce an abundance of tender, richly flavoured meat. If you haven't tried goose before, you'll find it makes a delicious alternative to the traditional Christmas turkey.
In France roasted Goose is the Christmas dish par excellence. Goose is similar to duck, with lean, dark, robust meat that pairs wonderfully with a rich, heavy red wine
The meat is quite rich, and so a smaller portion can satisfy, compared to chicken or turkey. This leaves room for a wide variety of side dishes - in classic French cookery goose is traditionally paired with prunes, but any sharp, fruity flavour - such as apple - helps to balance the richness of the meat.
There's plenty of fat on a goose, which renders out during roasting. Make sure you roast your goose on a trivet lifted off the bottom of the roasting pan, and save all your goose fat. If you render the fat and separate off any solids it can keep well in the fridge for months. It is the ultimate fat for roast potatoes, or even chips if you are feeling decadent.
What weight of goose do you need to buy? we recommend roasting 1.5lbs to 2lbs goose weight per person . Geese vary between 9lbs and 13lbs weight, so they will feed 4 to 6 people. For more than 6 people you will need 2 geese
Fresh geese are fattened from goslings which life start in July and are grazed on grass and fattened through the Autumn specifically for Christmas eating. They are available for delivery or collection from 9th December. From January onwards the geese we sell will be frozen, until the new fresh geese are ready in early December.
Geese are oven ready, and include their giblets in a separate sealed bag.