Starveall Free-Range Goose
Price range: £126.00 through £182.00
Starveall free-range geese are traditionally reared with access to grassy paddocks, where they are allowed to mature slowly and naturally. This produces richly flavoured, succulent meat and the wonderfully crisp skin that makes roast goose such a special Christmas centrepiece.
Each bird is dry-plucked by hand and wax-finished for an exceptional finish.
Allow approximately 750g–1kg per person, depending on appetite and whether you would like leftovers.
Choose your preferred weight range using our serving guide. Geese are priced at £28 per kg. Weights are approximate and the final balance is calculated from the bird’s actual weight.
£20 deposit per order today. The balance is paid when you collect.
Collect from Manor (Ruislip) or Hillingdon. Choose your shop and day at checkout.
Weights are approximate. Your order reserves a bird or joint within the weight range you choose, and the final balance is based on the actual weight when you collect.
A traditional roast goose makes a wonderfully rich and flavoursome centrepiece for Christmas dinner.
Starveall free-range geese are traditionally reared in Buckinghamshire, with access to grassy paddocks where they can roam and mature slowly. This careful approach produces succulent, deeply flavoured meat with the generous layer of natural fat needed to achieve beautifully crisp, golden skin.
Each goose is dry-plucked by hand and wax-finished, helping to produce an exceptionally clean finish and excellent results when roasted.
Goose Fat
One of the benefits of roasting a goose is the excellent cooking fat it produces. Strain the rendered fat carefully and keep it refrigerated for roasting potatoes and vegetables.
Why choose this product
- Free-range goose traditionally reared in Buckinghamshire
- Slowly matured for rich, succulent and deeply flavoured meat
- Naturally produces beautifully crisp, golden skin when roasted
- Dry-plucked by hand and wax-finished
- Produces excellent goose fat for roasting potatoes and vegetables
- A traditional and impressive Christmas centrepiece
Cooking Instructions
Remove the goose from the fridge before cooking to allow it to lose some of its chill. Remove any giblets from the cavity and pat the skin dry.
Prick the skin carefully in the fattier areas without piercing the meat. Place the goose on a rack inside a deep roasting tin so the rendered fat can drain away during cooking. Carefully remove excess fat from the tin during roasting if necessary.
Cook until thoroughly cooked. Check the thickest part with a meat thermometer; the centre should reach at least 70°C for two minutes.
Storage
Keep refrigerated and follow the use-by date shown on the label. Store raw poultry securely at the bottom of the fridge, away from cooked and ready-to-eat foods.
Freezing
Suitable for freezing. Freeze as soon as possible after collection and defrost thoroughly in the fridge before cooking. Allow sufficient time for a whole goose to defrost completely. Do not refreeze once defrosted.
Ingredients
100% Free-Range Goose
Allergens
None
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