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Whole goose
£20.00 per kg
Goose was the Christmas bird long before turkey took over, and it eats very differently: dark, rich meat with a great deal of fat that renders out as it cooks. Prick the skin and roast on a rack, pouring off the fat as you go. Keep every drop of it for roast potatoes.
Prick the skin thoroughly and roast on a rack at 180°C for around 35 min per kg, pouring off the fat every 45 min. Expect a large quantity of fat — save all of it.
5kg goose serves 5-7 people