Farmyard Goose


There is no other Christmas dish that is as classic as a roast goose. The geese have a delicious rich gamey flavour and densely textured meat. When a goose has been cooked right, it is a true masterpiece.

Our farmyard local Goose is available in two 2 sizes – 4.75 kg and 5.75 kg.

  • The traditional vegetables served with a goose are usually potatoes and root vegetables. This includes scweet potatoes, beets, carrots, parsnips and turnips.
  • If this is your first time cooking a goose, be sure to do your research beforehand. Although it is a wonderful dish, it is a dish that can be difficult to perfect. We recommend reading through these instructions from our very own expert butchers:
    • Preheat oven to 325 degrees. With a small sharp knife, make holes in all the fatty areas of the goose (this helps the fats to render).
    • Place the goose on a roasting rack, breast side down, and roast for 1 hour. Drain the excess fat from the pan and save for the potatoes.
    • Turn the goose over and roast another hour. Again, drain any additional excess fat and save. (Times will vary with the size of the goose).

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