Agreed, goose grease makes the best roasties in the world and it keeps nicely for a year once you have strained all the extraneous crap out of it.

We roast our goose on a rack, stuffed with apple and thyme and breadcrumbs ( delicious!) and prick the skin all over and rub lightly with salt.It is surprising how little meat there is though, for such a big bird so I hope it's a big 'un.