Free Range Goose
Free Range Geese are reared to maturity with the benefit of a fresh grass, dry plucked and game hung for rich, dark and succulent meat
Geese are priced in kg weight bands this year.
So the price you see is what you pay
Home delivery option is available on checkout.
RETURN & REFUND POLICY
Unfortunately, we cannot accept returns of perishable goods. If, for any reason, you are unhappy with any product you buy from us please let us know either in-person at the farm shop, via 01206 210383 or at firstname.lastname@example.org. We will do our absolute best to make sure that you're happy with your order.
Our return policy for non-perishable items lasts 30 days. If 30 days have passed since your purchase, unfortunately, we can't offer you a full refund or exchange. To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging. Please contacts us on the email address above to discuss non-perishable returns.
If you have simply changed your mind and no longer want the items you have ordered, we may have to charge you a return delivery fee if the items can't be dropped off at the farm.
COLLECTION / DELIVERY INFO
All orders can be collected and paid for from Pattocks Farm, Chappel, Colchester CO6 2EG on the 22nd & 23rd December 0800 - 1800, or 24th December 0800 - 1500.
Home delivery is also available.
Size Weight Feeds 2 Small 4.5kg 4 Medium 5kg 6 Large 6kg 8 Extra large 7kg+ 10 - 12
COOKING AND CARVING INSTRUCTIONS
Preheat oven to 180oC, Fan 160oC, Gas Mark 4.
Remove giblets etc and any spare fat from inside cavity.
Use the spare fat to spread over the legs of the goose.
Weigh the goose to calculate the cooking time which is 30 minutes per 1 kg
Place the goose on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt into the skin
Cover loosely with foil and place in the middle of the preheated oven.
Carefully pour off the goose fat occasionally. This can be kept to make roast potatoes
Remove the foil for the last 30 minutes of cook time. When the cooking time's up, lift the goose on to a carving dish, cover with foil and rest for 20 minutes before carving. This retains more of the juices for a more succulent roast
All cooking appliances vary in performance, these are guidelines only.
How to store leftover goose meat
1. Cold leftover goose can be wrapped in tinfoil or popped in an airtight container and kept in the fridge for up to four days or in the freezer for three months.
2. Leftover breast meat is best eaten cold, as it can become dry if reheated.
3. Brown meat is delicious reheated in a sauce or leftover gravy.
How to serve goose
Seasonally and traditionally, the rich meat of goose pairs well with apples. Try serving with a classic Bramley apple sauce or using cider in the gravy.