Goose Whole - Each
Goose has a wonderfully rich, buttery flavour, bordering on the beefy, thanks to its grass diet. It's certainly a fatty bird, but don't let that put you off - the flavour is worth it. The most popular strain of commercial goose is the Legarth, a white-feathered bird with a high meat-to-bone ratio. This breed is very well-suited to free-range grazing. The Embden is another white variety that shares similar characteristics. Geese, by their very nature, are all free-range, but some will, of course, be better reared than others.