How to Make Roast Goose – A British Christmas Classic Done Right

--- write ✍️ by foodie Parmod.

When it comes to traditional British Christmas dinners, roast goose has a long and proud history. Long before turkey became the festive favourite, goose was the centrepiece of the British winter feast. Its rich, succulent meat and golden crispy skin offer something truly special.

If you’re ready to impress your guests with a proper roast, here’s your complete guide on how to make roast goose using classic British ingredients and under 1000 words – perfect for the modern home cook.

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🦢 Why Choose Goose?

Goose meat is darker, gamier, and more flavourful than turkey or chicken. It’s rich in natural fat, which keeps the meat moist during roasting and produces delicious goose fat — perfect for roast potatoes.

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🧾 Ingredients (Serves 6)

For the goose:

1 whole goose (around 4–5kg), giblets removed

2 teaspoons sea salt

1 teaspoon black pepper

1 onion, quartered

1 orange, halved

A few sprigs of fresh thyme or rosemary

Optional glaze:

2 tablespoons honey

1 tablespoon wholegrain mustard

1 tablespoon balsamic vinegar

> 💡 Tip: Ask your butcher to prepare the goose if it’s your first time handling one.

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🧑‍🍳 How to Make Roast Goose

Step 1: Prep the goose

Start by removing the goose from the fridge an hour before cooking to bring it to room temperature. Preheat your oven to 220°C (200°C fan) / Gas Mark 7.

Remove excess fat from the cavity and prick the skin all over with a sharp knife or skewer — especially around the breast and thighs — to help the fat render during cooking.

Rub the skin with salt and pepper. Stuff the cavity with the onion, orange, and herbs.

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Step 2: Roast the goose

Place the goose on a rack in a large roasting tin, breast side up. Roast for 30 minutes at high heat to help crisp up the skin.

Reduce the oven temperature to 180°C (160°C fan) / Gas Mark 4, and continue roasting for around 2 hours (roughly 25 minutes per kg), basting occasionally with the fat in the tin.

> 🧈 Be sure to spoon off the fat every 30–40 minutes and save it — goose fat is liquid gold for roast potatoes.

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Step 3: Glaze (optional)

For extra flavour and shine, mix the honey, mustard, and balsamic vinegar in a small bowl. Brush the glaze onto the goose during the final 20 minutes of roasting.

> 🔥 Watch closely so the glaze doesn’t burn — you want it caramelised and sticky.

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Step 4: Rest the meat

Remove the goose from the oven and cover loosely with foil. Let it rest for at least 30 minutes before carving. This keeps the juices in and makes for tender meat.

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🍽️ Carving and Serving Tips

Start with the legs: remove and slice the thighs and drumsticks.

Carve the breast meat in thin slices against the grain.

Serve with seasonal veg, stuffing, and goose-fat roast potatoes.

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🍷 Best Sides for Roast Goose

Goose-fat roasted potatoes

Braised red cabbage with apples

Bread sauce or apple sauce

Parsnips, carrots, and sprouts

Traditional sage and onion stuffing

> 🧊 Leftover goose makes superb sandwiches, pies, or can be added to winter soups and stews.

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❄️ Storing and Leftovers

Fridge: Keep leftovers covered in the fridge for up to 3 days.

Freezer: Freeze carved portions for up to 2 months.

Goose fat: Pour into a jar, cool, and refrigerate. Use within 2 months.

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✍️ Final Thoughts

Roast goose is the perfect centrepiece when you want to make your Sunday lunch or Christmas dinner unforgettable. It’s rich, indulgent, and surprisingly simple to prepare with the right technique.

By following this guide, you’ll create a roast goose with crispy golden skin, juicy meat, and flavourful drippings that elevate any festive meal.

Ready to make the switch from turkey to tradition? Try goose this year – your guests will thank you.

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--- write ✍️ by foodie Parmod.