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  1. Remove the goose from the fridge 2 hours before roasting.
  2. Preheat your oven to 215°C for fan assisted or 225°C for ovens without a fan.
  3. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  4. Lightly score the breast and leg skin with the tip of a knife, being careful not to damage the flesh.
  5. Check all the giblets are removed and stuff the cavity with a cut apple, an onion cut in half, the zest of an orange and some sage.
  6. Next, pour a litre of boiling water over the bird. This will help crisp up the skin.
  7. Rub the skin with good quality fine sea salt and place the bird on a wire trivet, then place the tray in the oven.
  8. Roast for 20 minutes then baste the bird with its own fat.
  9. Reduce the temperature to 160°C fan assisted or 170°C for ovens without a fan. Continue roasting for 45 minutes per kilo, basting the goose every 15 or 20 minutes, reaching a minimum core temperature of 62°C.
  10. Place the goose onto a clean tray and keep warm by covering with a sheet of tin foil. Rest for 30 minutes before carving.
  11. Use the clear goose fat from the tray to make crisp roast potatoes and parsnips.