Product Code: HEGM

Medium Free Range Christmas Goose 4.5kg

£151.00

This 4.5kg Christmas goose serves a minimum of 6 people, making it perfect for a family feast or served alongside other meats with plenty of leftovers for Boxing Day! Each goose comes complete with giblets, ensuring a truly authentic Christmas meal.

Serves: 6+

⛟ Christmas Delivery: Tuesday 22nd December

Delivered fresh from the farm & separately from the rest of your order.

Remote areas: 23rd December

Or

Upgrade to a Large Free Range Christmas Goose 5.5kg

Weight: 5.5kg
Serves: 8+

Ⰶ Free Corney & Barrow Blanc de Blanc With £175+ Spend

Looking for something a little different this Christmas? Roast free-range goose makes a wonderful, traditional alternative to turkey for the festive feast. Famed for its rich flavour, our Christmas goose has been reared the old-fashioned way and grown to maturity using a slow-growing breed. Our free-range geese are hand-plucked, game-hung, and dry-aged to produce rich, succulent, and flavourful meat.

Last order date: 20th December. Delivered fresh from the farm on 22nd December, or 23rd December for two-day delivery postcodes, and separately from any other items in your order.

Why You’ll Love It

Rich, succulent, and gamey flavour for a unique festive experience
Slow-grown, free-range birds raised the traditional way for top quality
Hand-plucked and dry-aged for optimum tenderness and flavour
Serves a minimum of 6 people, perfect for family dinners and leftovers

Pairs With

Cranberry sauce and rich, savoury gravy
Roasted root vegetables and crispy potatoes
A full-bodied red wine or dry white wine

Remove all packaging and the neck from in the cavity of the bird. Allow the goose to stand at ambient temperature for a minimum of 30 mins. Prick the skin, rub salt and pepper over the skin. Stuff the goose with your favourite stuffing or as an alternative fill the cavity with chopped apple and herbs of your choice. To prevent burning wrap legs in foil and cover with some fat. Place the goose on a trivet or rack in a meat tin, breast side up. Cover with foil and place in a preheated oven 200oC/ Gas 6 for 15 mins per 450g plus 20 mins. After the first hour baste the goose and make sure the legs are still covered and that the skin is not burning. Pour off surplus fat into a container. For the last 30 -45 mind remove all foil to baste again and allow to brown. Once cooked allow to stand for a minimum of 15 minutes before carving. Aga owners please consult your Aga cookbook for options of cooking methodology. These are for guidance only.