Free Range Geese

€14.99 per kg
Goose is becoming more and more popular for celebrations. A traditional alternative to a Christmas turkey, goose is packed with flavour, with rich, densely-textured meat. Although it has a high fat content, most of this is under the skin, rather than in the meat, which means that, during cooking, it melts and bastes the breast, keeping it juicy. The extra fat layer, and the fact that it's bonier, with a large rib cage, means that, weight for weight, a goose will feed fewer people than a turkey.

Roast is the best way to cook a goose. Weigh the bird after it's stuffed, then allow 15 minutes per 500g, plus an extra 30 minutes and for a serving suggestion: sharp, fruit-based sauce such as apple or cherry.