INGREDIENTS

METHOD

1 x Goose

Meat thermometer (recommended)

Sea salt flakes

SERVES 6-12 PEOPLE

Preheat oven to 180C

Prick the goose skin all over with a sharp knife and season generously with salt. Place the goose on a wire rack in a roasting tray.

Roast goose, rotating breast side up to breast side down every 30 minutes. At each rotation carefully remove the rendered fat below throughout cooking.

Roast for about an hour and forty-five minutes, or until the internal temperature reads 64C and the skin is brown and crisp.

Rest for 30 minutes covered loosely in foil before carving.

And for the love of lard, keep it in a jar in the fridge & use it for your future roast potatoes.