When you’re looking for an alternative to turkey for the holidays or just want a bird that boasts deeper, more intense flavors than what you’re used to, we have two words: go goose. Its meat has a richer flavor than turkey or chicken, almost akin to beef, and when prepared correctly is as juicy and tender as it is flavorsome. 

If preparing a Western-style roast, a good rule of thumb is to cook for 10 mins at 240°C or 220°C, before reducing to 190°C or 170°C and cook for 20 mins per kg for medium-rare or 32 mins per kg for more well done. When finished, let rest for 30 minutes before serving. 

Our geese weigh roughly 3kg, and are delivered with the head on.