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      Properly Free Range Whole Goose

      A seriously special Christmas feast Read more

      From £106.10

      • 4.3kg - 4.8kg
        -
        £106.10
        Serves 5-6
      • 4.8kg - 5.3kg
        -
        £117.90
        Serves 6-7
      • 5.3kg - 5.8kg
        -
        £129.70
        Serves 7-8
      • 5.8kg - 6.3kg
        -
        £141.50
        Serves 8-9
      • 6.3kg - 6.8kg
        -
        £153.20
        Serves 9-10


      • PRE-ORDER
      • Christmas goose is such a brilliant choice for a traditional Christmas dinner. You simply cannot get more indulgent than a plump Christmas Goose surrounded by beautifully crisp goose fat roasted potatoes. 

        Our Properly free-range Christmas whole goose has a wonderfully rich flavour with sumptuous buttery fat. Each award-winning goose is dry plucked by hand and hung in time-honoured tradition for 12 days to develop the intense flavour and incredible texture that we are famous for. You'll also receive a pack of giblets with your beautifully prepared free-range whole goose.

        Due to the popularity of our Properly Free Range Christmas Goose, we recommend placing your order for your Christmas Goose as early as possible to avoid missing out. We only have a limited number of Geese available this Christmas. 

        Our Free Range Christmas Goose is available for delivery from 12th December. You can order at any time (while stocks last) and book your delivery closer to Christmas.  

        How We Rear Our Free Range Whole Goose

        Our properly free range geese are slowly reared amongst grassy pastures with acres of space to roam.

        All our geese are reared on small scale family farms.

        Our geese eat a totally natural diet of homegrown whole grains.

        Our Free Range poultry is naturally reared, so weights are not absolutely precise. We recommend 2 portions per kg.

        Our Free Range Whole Goose is delivered FRESH*

        *unless you are one of our Highlands and Islands customers, then we will deliver your goose to you FROZEN on our two day service.

      • Free Range Goose

      • Preheat your oven to 200oC/400oF/Gas Mark 6. 

        You’ll want to crisp the skin first for 30 minutes and then turn down to 180oC. 

        Cook at this temp for approximately 20 minutes per kilo. Have to hand a sheet of tinfoil, if the skin starts to brown too much, lightly cover the

        Goose with the foil, making sure you then remove the foil for the last ten minutes of cooking, to re-crisp the skin. 

        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. 

        When ready remove from the oven and allow to rest uncovered somewhere warm for around 30 minutes. 

        At this point drain the fat from the Goose. Please don’t throw this away, it is simply heaven on earth and perfect for roast potatoes.

      • If your bird has been delivered fresh, take it out of its wrapping. 

        Remove the goose from its paper wrapping, making sure you keep hold of the exact weight of the bird (you’ll find this on the card label slipped under the string). 

        Place the Goose onto a wire rack and sit the rack on a plate. Pop the plate into the bottom of the fridge, making sure you have allowed space around the bird for the air to circulate. 

        It is really important to make sure your bird stays cold and dry. On the day you plan to cook your Goose, remove it from the fridge and let the meat come up to room temperature.

        Preparing your Goose Give the Goose plenty of time to come up to room temperature. Pat the skin off making sure it is lovely and dry, if you want to create crispy skin with yielding meat, it is imperative the bird is dry. 

        Take the Goose and pierce the fattiest parts of the underside of the bird. You are aiming to pierce just the skin and fat, without puncturing the flesh. 

        Give the parsons nose a thorough pierce, however, leave the breast intact. Season the cavity and then fill generously, without overpacking, with your choice of stuffing. 

        Season the bird with sea salt and a light twist of black pepper. Place the Goose on a rack and then place the whole thing into a roasting tin. The rack is in place to allow the fat to render in the pan, without stewing the bird (halfway through cooking you can add roast potatoes into the fat-filled pan).

        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
          Standard Delivery Highlands & Islands (2 day service) is £14.95
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Delivered in compostable and fully recyclable packaging

      How to Cook a Free-Range Goose

      There is no better smell than the scent of its rich meat roasting in the oven. The flavour of the meat is indulgent and quite extraordinary, there really is nothing that compares. Earthy, rounded, sweet and savory all at the same time.

      View recipe

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      The Story of the Christmas Goose

      One early October morning we rose just as dawn broke, to watch a magical golden sun break through the heavy autumn mist. The Land Rover was loaded with a flask of tea, wellies and a bobble hat, and off we went rambling through the country lanes.
      Read the journal

      Properly Free Range Goose Fat

      Like with all our food, we only ever use the purest ingredients. Our Properly Free Range Goose fat is literally rendered fat from our free-range birds, skimmed of any impurities and potted for you to enjoy.
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