Simple Roast Goose with Lemon and Apple

Simple Roast Goose with Lemon and Apple

Ingredients

• 1 goose, around 4.5kg
• 6 large cooking apples
• 2 medium onions
• Bunch of lemon thyme sprigs
• Salt
• Freshly ground black pepper

Method

Pre heat the oven to 180C/gas 4. Draw the bird, wash under a cold tap and pat dry with some kitchen towel. Remove any excess fat from its cavity and the parson's nose. Prick the bird all over and rub it with salt.

Roughly chop up the 2 of the cooking apples and mix with the thyme, add seasoning and stuff into the goose cavity. Place the bird breast side up on a rack, in a large roasting tray.

Roast on the middle shelf for 20 minutes, remove the bird and pour off the fat. Spread the remaining apples and lemon thyme around both sides of the bird. Loosely cover the bird with foil and return to the oven. Roast for a further 2 hours and then pour off the excess fat again. Remove the foil and return the bird back into the oven for 15 minutes.

Remove from the oven and allow to rest before carving.

Serve with roast potatoes, cauliflower cheese and cabbage.

Tip: To check your goose is cooked through, pierce the thigh with a skewer. If the juices run clear, your bird is cooked.