Our Frozen Geese are avialble all year round. If you add them to your subscription, but don't remove them post Christmas, you will recieve another when your next order lands. Fresh Geese are only available for Christmas delivery.
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 do duty 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 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.
We deliver all around mainland Britain, excluding the Highlands and Islands. You will be able to choose your preferred delivery slot at checkout.
We can deliver to you Tuesday to Saturday.
We will pick, pack and deliver your box the day you have requested.
For every order, we'll send you a text message on the morning it is due to be delivered.
Our courier will leave it in your requested safe place if you would prefer a contactless delivery.
We have a minimum order of £40.
The delivery charge is £5.
No. You can leave a message with your order telling us where you would like to have your box placed. It would be best placed somewhere cool or at least in the shade – especially during the hotter months of the year. Our products will stay at the same temperature for up to 40 hours, so just make sure that you can pick up your order within that time.
Our couriers will send you a text message or email, which ever you prefer, giving you an hour slot when your box will arrive. If that doesn’t suit you, some options will be provided to make your delivery more convenient.
Our products will stay frozen at the same temperature for up to 40 hours. Simply put them in your freezer after delivery or in your fridge if you want to defrost them and use them within the next few days.
At Coombe Farm we believe in sustainability. And we live it. Regarding our packaging:
Your delivery box is made of 100% recycled paper and is 100% recyclable.
To keep your order frozen we use ice packs which will retain a low temperature for a long period of time. Reuse them for a picnic or simply snip, empty the water and pop in your plastic recycling.
We use paper pulp sheets to insulate the box. They are great for craft projects or can also simply be recycled with paper waste.
We deliver our organic produce Tuesday – Saturday and you will be able to choose your preferred delivery day at checkout. The delivery charge is £5.
Freezing is the most natural way of preserving food. And as here at Coombe Farm Organic we believe in slow-grown, healthy food, a form of preservation that doesn’t need artificial additives gets a big tick from us.
We use blast freezing to preserve all of our meat products. It’s done at the point of butchery, to temperatures of -26°C. This locks in all the freshness, flavour and nutritional value and means you get the longest possible shelf life at home once you’ve defrosted it.
It also guarantees it will arrive with you in tiptop condition - confidently delivering fresh meat would be much more challenging.
All of our meat is butchered in our in-house butchery by our small team. This means we have full control of what is cut and also means that we can accommodate more requests from our customers.
You will find any product ingredients on the relevant product pages.
Can't Find the Answer?
If you cannot find the answer to your question and would like to speak to someone contact us and we will be happy to help.
When it comes to cooking your gooses, let's dispel the myth: it really isn't tricky. As long as you're prepared for a lot of fat, you'll have no problem. We recommend sitting your bird on the bars of an oven shelf with a deep roasting pan underneath. The fat will drip though into the pan, making it easy for you to drain it off into a waiting jar (you'll need a big one) every twenty minutes or so. If you do this you'll have no problem with smoking or smell. Serve your roast goose with cider gravy and all the traditional trimmings.
Top tip! Don't fill the cavity with stuffing, use the neck end instead.
Reviews & ratings
This was a massive hit with my family... had phone calls after to comment on it - I used the Jamie oliver spice rub after pricking it all over and pouring boiling water over it to start.. I cooked it on rack above a tray to catch goose fat just...This was a massive hit with my family... had phone calls after to comment on it - I used the Jamie oliver spice rub after pricking it all over and pouring boiling water over it to start.. I cooked it on rack above a tray to catch goose fat just remember to remove the excess goose fat during cooking
Posted 4 months ago
Very tasty goose. Cooked beautifully. First bone broth already made from the goose leg and wing bones. Next batch awaits with the remaining carcass. Fat rendered and now stored in jars for use in cooking over the next few months. Nothing has gone...Very tasty goose. Cooked beautifully. First bone broth already made from the goose leg and wing bones. Next batch awaits with the remaining carcass. Fat rendered and now stored in jars for use in cooking over the next few months. Nothing has gone to waste.
Absolutely amazing goose, will definitely buy again next year!Absolutely amazing goose, will definitely buy again next year!