At Coombe Farm, we think the good old-fashioned goose is a much under-appreciated bird. Once upon a time every smallholding would have kept a goose to serve both as a guard bird (they can be quite mean and very noisy) and as Michaelmas or Christmas dinner. Because of the richness of their meat and the amount of fat they carry, geese never made it as commercial poultry. So these days, cooking a goose is really something very special indeed. With tender, dark meat and delicious crispy skin a goose on your Christmas table really is a taste of tradition.
All of our geese are of a Legarth type. They're reared in an organic, free-range environment with access to water for swimming and grass for nibbling. Like all large game birds, we feel that slow growth is critical to the taste, texture and finish of our geese. So they naturally mature to the age of 24 weeks. Once slaughtered, we dry pluck and wax the carcasses (to make sure there are no stubborn little feathers left) and hand them in a temperature-controlled environment for at least 10 days. This means the meat is relaxed and excess moisture has evaporated when you come to cook your bird.
Cooking instructions: How to cook a whole organic goose
Recipe: Spice roasted organic goose
Products are delivered frozen.