Here are out top tips to cooking the perfect Castlemead goose.
Prepping your bird: Use a sharp knife to score the breast and leg skin in a criss-cross, this helps the fat to render down during roasting.
Set your oven to 240c/220c fan/gas 9
TOP TIP To give the bird a golden skin, brown it in a large frying pan using a couple of tablespoons of oil.
TOP TIP Drizzle your goose with honey and thyme leaves for extra taste
Cooking time: Cook for 10 minutes at 240c/220c fan/gas 9, then reduce to 190c/170c fan/gas 5 and cook for a further 20 minutes per kilogram for medium-rare, or 32 minutes for per kilogram for well-done.
TOP TIP Every 30 minutes, baste the bird with the juices, then pour off the fat (you can keep the fat for deliciously crisp roast potatoes).
TOP TIP Leave to rest for 30 minutes covered in foil before serving for a moist meat that is easy to carve.