Free-Range Whole Goose (frozen) from 3kg

Rich, densely textured and full of flavour. A free-range goose makes a traditional and memorable centrepiece for Thanksgiving or Christmas.

Geese carry more fat than duck, most of it under the skin rather than through the meat. As it roasts, that fat melts and bastes the breast, keeping it juicy and turning the skin golden and crisp.

Inspiration: Defrost in the fridge 2-3 days before cooking. Take the goose out of the fridge 2-4 hours before cooking so it comes to room temperature. Read our golden tips for cooking a golden goose. Our favourite method is to confit the legs in duck fat and roast the crown separately, for perfectly cooked meat every time. And don’t waste the goose fat. It makes the best roast potatoes you’ll ever have.

Provenance: Raised on a family farm in South Gippsland, Victoria, where cool, green pasture and high rainfall suit geese perfectly. Traditional European breeds roam freely and are grown slowly, then processed on the farm itself, so every bird stays in one place from hatching to harvest.