Product Code: JHGS

Small Free Range Christmas Goose 3.5kg

£125.00

This 3.5kg Christmas goose serves a minimum of 4 people, making it ideal for smaller families or intimate festive gatherings. Each goose comes complete with giblets, ensuring an authentic Christmas dinner.

Christmas Delivery

Fresh from the farm: Tuesday 22nd December

Arrives separately from the rest of your order.

Remote areas: 23rd December.

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 a 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 flavour, perfect for a unique festive meal
Slow-grown, free-range geese for the best quality meat
Hand-plucked and dry-aged for maximum flavour and tenderness
Serves a minimum of 4 people, ideal for smaller families

Pairs With

Cranberry sauce and gravy
Roasted vegetables and crispy potatoes
A smooth, 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.Afer the forst 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 cook book for options of cooking methodology. These are for guidance only.