Roast Goose

Preparation info

  • Serves

    eight to ten

    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

This recipe is mostly a distillation of Judy Goodman’s wisdom and expertise with the bird: I have interpolated a slightly more sophisticated approach to gravy.


  • 1 large goose, 5–6 kg (11–13 lb 4 oz., incl


Preheat the oven to 200°C (400°F, Gas Mark 6). Chop the heart, wing tips and neck and place in a large and heavy roasting tin.

Season the goose inside with salt and pepper, add the leek tops, half a lemon and garlic, then truss it well and put it on a trivet in the roasting tin