Locally reared Beef, Lamb, Chicken & Pork from Eastwood Farm, Shenington, Banbury
Goose

Goose

Two sizes: 4.5kg and 6.5kg.

A true festive classic, our free-range goose is the perfect choice for a traditional Christmas dinner with rich flavour and a touch of luxury. Known for its succulent, dark meat and crisp golden skin, goose offers a depth of taste that’s both indulgent and unmistakably festive.

Naturally self-basting thanks to its higher fat content, it cooks beautifully, producing tender meat and delicious goose fat that’s perfect for roasting the best potatoes you’ll ever taste. Ideal for family gatherings, a goose makes a stunning centrepiece for your Christmas table.

Cooking Tip:
Roast slowly to render the fat and crisp the skin, allowing around 30 minutes per 500g at 180°C.

Pre-Order now for collection or local delivery.

Price range: £72.00 through £104.00

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    Who does the information GDPR apply to?

    Data subjects, being all visitors and users of any website who are members of the European Union, and therefore who submit personal data. Eastwood Farm is the data processor and data controller of this site. You can find out more about this law here.

    Privacy Policy

    Effective from 25th May, 2018

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    We may update this policy periodically, please check this page to ensure that you are in agreement with any changes.

    What we Collect

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    Delivery Info

    • Our minimum order via the website is £50 – however, If you live locally and are intending to COLLECT your order, we will accept orders of less than £50 please contact us via email or phone with your order.
    • Local Collection for any order amount is always available. Please choose ‘Local Collection’ at the checkout stage.
    • Orders to locations over 8 miles away have a £15 delivery charge.


      Once we have received your order we will be in touch by email to arrange collection or delivery times.

    For poultry (chicken, turkey, goose and duck)
    • Preheat oven to 200°C/Fan 180°C/ Gas mark 6.
    • To calculate the roasting time for a chicken, weigh the oven-ready bird (including stuffing, if using) and allow 20 minutes per 450g (1 lb) plus 20 minutes extra, in an oven 
    • It’s particularly important that poultry is cooked through. If using a digital thermometer always double-check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached. 
    • Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again.
    Pork
    • Preheat your oven to 220ºC/Fan 200ºC/Gas mark 7
    • With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Remember to reduce the temperature after 30 minutes to 180C/Gas 4/fan 160C for the remaining time. Leave the oven door open for a couple of minutes to help reduce the temperature quickly.
    • Do not cover pork crackling joints while they are cooking or you’ll be left with soggy crackling. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some like to brush the crackling with a little extra oil once or twice.
    • We recommend using a digital thermometer to test your meat. 
    For beef, lamb and venison
    • Preheat the oven to 180°C/Fan 160ºC/Gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. 
    • Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.
    • To pot roast, the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. 
    • Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes – this will make it easier to carve.
    • We recommend using a digital thermometer to test your meat.

    Rare: 52ºC
    Medium: 60ºC
    Well done: 75C – 80ºC