ONLY AVAILABLE FOR DELIVERY FROM 12TH DECEMBER
Our properly Free Range Geese make fine festive fare. You cannot get much more traditional than a plump goose and the most wonderful crispy roast potatoes.
Our Geese are dry plucked by hand and then hung in time-honoured fashion for 12 days to develop a wonderful depth of flavour. Our Geese have a rich, lingering flavour, which makes for a proper festive feast.
Our free-range geese come with their giblets, so you can make delicious stocks and gravy.
Our Free Range poultry is naturally reared, so weights are not absolutely precise.We recommend 2 portions per kg.
All our Christmas poultry will arrive fresh unless stated otherwise.
Once your Christmas poultry arrives, remove it from its outer wrapping and place on a wire rack or a plate at the bottom of your fridge. Ensuring air can circulate around the bird and that it is kept dry.
Follow the best before date on the label.
We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
Notes from the kitchen
Preheat your oven to 180/350f/Gas Mark 4. This may vary according to your oven.
Pierce the skin of the goose in several places, aiming for the fattier parts of the bird.
Season and stuff the main cavity with your choice of stuffing. We like to use roughly chopped prunes, bramley apples and onions.
Season the skin of the goose and then place it on a wire rack within an oven dish. We like to quarter potatoes and place them underneath the rack to catch all that gorgeous fat and make the most delicious potatoes.
Cook the goose for approximately 20 minutes per kg.
The best indication that your bird is cooked is when it’s easy to shake hands with it. Grab a tea towel or an oven glove and gently twist the drumstick to the side. As soon as it ‘gives’ this is the best indication the bird is cooked. You can also put a skewer into the thickest part of the thigh, the juices should run just slightly pink.
Remove from the oven and allow to rest for around 30 minutes. Whilst this is happening, drain the fat from the potatoes, and place them back in the oven to allow them to become wonderfully crispy.
Be sure to save the fat from the goose, it’ll store well in the fridge and make plenty of delicious dishes for months to come.
Carve the goose, pour yourself a glass of your favourite red and enjoy! Merry Christmas.