Our December Meat Box proudly features a whole Free Range goose (4–5kg) — a truly special centrepiece for the festive season. Goose has deep roots in Christmas tradition, long before turkey took centre stage, and it remains one of the most luxurious and flavour-packed birds you can serve for a holiday feast.

Whether you plan to roast the bird whole or break it down into individual joints for different dishes, a goose offers incredible versatility, rich flavour, and plenty of delicious rendered fat perfect for roasting potatoes.

How to Break Down a Whole Goose

If you prefer to portion your goose rather than roast it whole, here’s a simple butcher’s approach that makes the most of every part:

What You Will Need

• A sharp boning knife or chef’s knife

• A sturdy board

• Kitchen scissors (optional but helpful)

Step-by-Step Goose Breakdown

1. Remove the Legs

Lay the goose breast-side up.
Pull one leg gently away from the body and cut through the skin between the breast and thigh.
Bend the leg backwards until the joint pops, then cut through to remove. Repeat on the other side.

2. Separate Drumsticks and Thighs

Cut through the natural joint line where thigh meets drumstick.
These are perfect for slow braising or confit.

3. Remove the Wings

Pull each wing away from the body and cut through the socket joint.
Use wings for stock or slow-roast for snacks.

4. Remove the Breasts

Run the knife down the breastbone in the centre and carefully follow the curve of the ribcage to remove each breast whole.
Slice skin-side down for beautiful presentation.

5. Use the Carcass for Stock

The remaining bones make an exceptional base for gravy, soups, or festive ramen.

Top Goose Butchery Tips

• Don’t waste the fat: Goose produces a large amount of beautiful fat — collect it during roasting or trimming and jar it for potatoes, Yorkshire puddings or festive cooking.

• Leave the skin on: It ensures a crisp finish and keeps the meat moist.

• Slow is key: Goose is naturally leaner than duck or chicken, so gentle cooking keeps it tender.

How to Cook Your Goose

If Roasting Whole

1. Prick the skin all over with a skewer (not the meat) to help render fat.

2. Season generously with salt, pepper, herbs and citrus.

3. Stuff the cavity with apples, oranges, onions or fresh thyme.

4. Roast at 200°C (180°C fan) for around:

   • 4–5kg goose: 2–2.5 hours

   • Pour off fat every 30 minutes.

5. Rest for 20–30 minutes before carving.

If Cooking in Portions

• Legs / Thighs — braise or confit low and slow for 2–3 hours until tender.

• Breasts — pan-sear skin-side down, then finish in oven for 8–10 minutes.

• Wings & Bones — perfect for stock or broth.

Serving Suggestions

• Goose fat roasted potatoes

• Red cabbage with apple

• Caramelised pears or spiced plums

• Rich port or red wine gravy

The Magic of Goose at Christmas

Goose is deeply traditional, beautifully rich and incredibly rewarding to cook. Whether you roast it whole for a show-stopping table centrepiece, or break it down into premium cuts, you’ll unlock exceptional festive flavour and impressive versatility.