Hi,

We always have goose for christmas dinner.I stuff it with a halved lemon which is discarded after cooking.Before cooking the goose I wash it thoroughly inside and out, remove visible fat and pierce the skin all over. I then place it, breast side down, on a rack in the roasting tin and cook according to weight. Towards the end of the cooking time I turn the goose breast side up to ensure thorough browning.
It is necessary to empty out the fat from the pan regularly to avoid the meat being greasy.Save it and use it to make the best roast potatoes ever(especially if you score the potatoes almost through, chill them in iced water for about 1 hour and then add salt and crushed garlic to them before cooking!)

Hope this helps.