Roast goose

For this recipe I bought a baster and a v-shaped roasting rack for a more relaxing time.

I got the cooking times from this Nigel Slater recipe:

Allow 15 minutes in the oven per 450g, plus 20 minutes extra


  • Goose, 5.5kg
  • Large handful of herbs (I used lemon balm, marjoram and thyme from the garden)
  • Onion, 1 large, peeled
  • Lemon, 1 large


  • The night before, remove the goose from the packaging and the giblets from the cavity. Leave the goose uncovered in the fridge to dry out.
  • Pre-heat the oven to 220℃.
  • Season the bird cavity and skin generously.
  • Stuff the goose with the lemon, herbs and onion.
  • Place the roasting rack in a deep roasting tray then take care to locate the goose on the roasting rack so that it fits neatly and isn’t hanging over the edge of the roasting tray.
  • Roast for 10 minutes at 220℃ then reduce to 180℃ and roast for 3 hours 13 minutes (3 hours 23 minutes in total).
  • Every 45 minutes or so, baste the goose using the fat from the roasting tray, then drain the goose fat using a baster into a large bowl (there is a lot of fat!).
  • Once done, loosely cover with tin foil and rest for 45 minutes.
Tag: goose