When your goose arrives simply pop it into your freezer. When you are ready to eat it, simply pull out, defrost and use within 2 days. Packed with flavour, our geese have a wonderfully rich, dark and tender meat that borders on beefy thanks to a grass diet. Grown slowly over 7 to 8 months, the birds are raised to the highest welfare standards and are truly free range as they enjoy roaming the farm all day and munching on grass. Our birds are wax plucked and hung for 7 days before dressing.
Each goose comes boxed with the giblets & a pack of goose fat with sage ready for the oven. Please note when buying your bird that the total weight always includes the giblets and fat
We recommend 1-2 portions per kg. All our free range poultry is naturally reared. Weights are not absolutely precise
Fosse Meadows Farm says
Farmer Nick says: ‘I’ll let you in on a little secret...we talk to our geese. We know they liked to be talked to because they’ll respond!”
When your goose arrives simply pop it into your freezer. When you are ready to eat it, simply pull out, defrost and use within 2 days
Minimum 1 days
Remove your goose from the fridge and allow it to come to room temperature. Preheat your oven to 180C/350F/Gs 4. This may vary according to your oven. Pierce the skin of your goose in several places, aiming for the fattier parts of the bird. Stuff the main cavity with your choice of stuffing. We like to use roughly chopped argen prunes, bramley apples and onions. Cover the goose with buttered greaseproof paper or foil. Place the goose on a wire rack within an oven dish. It is really important to lift the Goose off the bottom of the roasting dish otherwise it will stew in the fat and become greasy. Cooking times: 4kg will take approx. 2 hours 5kg will take approx. 2 1/2 hours 6kg will take approx. 2 3/4 hours During the last 20 minutes of roasting remove the paper or foil and throw a generous glass of port all over the bird. Leave it to brown and let the skin crisp up. Remove from the oven and leave to rest somewhere warm for 20 minutes. Be sure to save the leftover fat from the pan as it is so valuable for so many dishes. This can be potted up and kept in a container in the fridge for a few months or stored in the freezer for longer.
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Meet Fosse Meadows Farm
Near Lutterworth, Leicestershire
In 2009, fashion designer Nick Ball and property developer Jacob Sykes left London behind to begin a life of poultry farming. Returning to Nick’s parents’ place outside the market village of Lutterworth in Leicestershire, they set out to farm slowgrown birds with a patience and dedication they felt was missing in the rest of the UK. Their chickens are grown over eighty one days – three times longer than an average supermarket chicken, five weeks longer than most free range and a couple of weeks longer than Organic Fosse Meadows started small, with freeroaming chickens living in brightlycoloured sheds. Having outgrown its current location, the farm is moving to New Kilworth and, while they’re sad to be leaving the family behind, Nick and Jacob are excited by their new location and what it represents for the business. ‘It’s picturesque and will give our birds even more freedom to roam,’ says Nick. Nick and Jacob also supply turkeys, geese and cockerels for Christmas – all reared with the same patience and freedom, giving the meat a great flavour and tenderness. As Nick says, ‘happy birds are tasty birds.’ The couple spend most of their time working or gardening, but they also like to have friends over to the farm for dinner, when they will cook a Coq Au Riesling, or ‘just a good simple roast with lots of garlic.’ >*‘Farmdrop is about transparency, choice and cutting out the rubbish. You see what you’re really getting.’* **Nick Ball, Fosse Meadows** ● Members of the Traditional Farmfresh Turkey Association (TFTA) ● Slowgrown chickens with an additivefree diet ● A flock size of just 600, compared to over 20,000 on many UK farmsFind out more