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A decadent alternative to turkey, goose is packed with flavour, with rich, densely-textured meat. Although it has lots of fat, it mostly hides under the skin meaning that when cooking it melts and bastes the breast, keeping it moist.
Goose can be prepared in a variety of ways, whether taking prime position on the Christmas table or being the main ingredient for cooked confit, potted or as a general roast dinner meat.
Goose fat can also be stored and is particularly good for making fabulously tasty and crisp roast potatoes.