Around this tme last year I was suggesting that you might want to think about having a goose instead of a turkey for your Christmas dinner. Have a peek here to see what I was on about.
It seems that many people are taking the idea more seriously with more people choosing a goose for Christmas – the age-old tradition, natural open-air lifestyle of the goose and succulent flavour are appealing qualities.
Families often choose a goose for the first time – and find that cooking is much easier than they’d realised. There’s also the bonus of goose fat, so cherished by top chefs, for perfect roast potatoes and parsnips.
The British Goose Producers have created a new recipe leaflet available 
from their producers, farm shops and butchers, or by contacting British Goose Producers.
A recent independent ADAS study on goose meat has found that the real fat content of goose meat today is much lower than the general figures quoted in the traditional nutritional textbooks. Aagain the British Goose Producers have published five helpful hints for cooking and serving goose.
For much more information from the British Goose Producers take a look here.
If all else fails you could follow Gordon Ramsey’s spicey goose recipe.
love to have a goose but for 12????
Cant wait to see the best butcher in the South
As with crackers … you do the math ….. that Aga must be big enough for a brace