Free Range Norfolk Goose


Feast on a luxurious bird any time of the year 

Our free range geese are like the cows of the bird world. They’re truly free ranging having full access to acres of our clover-rich and pesticide-free pastures and are topped up with home-grown wheat without any additives or growth promoters.

Our geese are slow grown to a maturity of 6-7 months to develop natural marbling of the meat, and a beautiful fat layer under the skin. They are dry plucked and game hung for 7-10 days before dressing. Everything they say about the crispy skin is true and the rich, dark meat is simply delicious. 

Comes with giblets, goose fat, cooking instructions and a pop-up timer.

Previously frozen, not suitable to freeze



Which sized goose is right for me?

All our geese fit in standard UK ovens – phew!

Here are our serving suggestions to help you decide which sized goose is right for your celebration.

Remember, our free range goose tastes so good cold the next day, so why not go big this year?

4kg – feeds 5 people

5kg – feeds 7 people

6kg – feeds 9 people

Prepare your bird
1. Bring to room temperature and remove any giblets or pads of fat from the inside of the bird.
2. Using a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
3. Grate the zest of a lemon and a lime and mix with 2 tsps of fine sea salt, 1 tsp
of five-spice powder and pepper to taste. Season the cavity of the goose generously with of salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
4. Stu the zested fruit and herb sprigs inside the bird and set aside for at
least 15 mins. Can be done up to a day ahead and kept refrigerated.

Cook your bird
1. Place in 240 degree pre-heated oven for 20 mins to sizzle.
2. Reduce oven to 190 degrees and baste.
3. Cook for approx. 20 mins per kg for medium-rare, or 32 mins per kg for more well-done (plus 30 mins resting time). Cover the goose with foil if it is starting to brown too much.
4. Every 30 mins or so, baste the bird with the pan juices, then pour the
fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg.
5. At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

How to carve
Goose breasts are shallow, so take a sharp, long thin-bladed knife and angle it at
about 90 degrees to the breastbone, carving from the neck end. Detach the legs,
then slice the thigh meat.

What to do with the giblets
1. Remove the liver from the giblets. Place giblets in a mini casserole dish with your leftovers in the fridge e.g. celery, carrot, half an onion, bunch of herbs (thyme, bay and parsley go well!)
2. Cover with cold water and place in the oven along with the duck and cook for the same time and temperature. Simple!
3. Once the duck is resting out of the roasting pan, add the mini giblet stock and deglaze with wine.
4. Bring juices to a sizzle on the hob and reduce and strain for a delicious gravy.