Oh, you lucky thingies. I would love goose but this year we've got relations. Too many of them for a goose!
Brill recipe...
Take 2 or 3 carrots, a couple of whole ginger root chunks (4 or 5 inch chunks with all the branches - no need to peel or anything), 2 or 3 whole garlic (again, don't peel or separate), 2 or 3 sticks of celery, and an onion peeled and halved. Put the lot in a roasting tin so they make a bed across the whole thing.
Stab goose many times all over the skin (every inch or so) and rub in salt and place on top of veg in tray. Cover with foil.
Roast in a preheated oven on hot for the first half hour and then medium until cooked. Every half hour or so pour off the fat which will have come out of the bird. Reserve any juices for gravy and keep the fat (or use straight away). It makes the best roast potatoes ever and will keep in the fridge until needed (months if you keep it for special occasions).
Think of me desperate for goose and having to make do with two large ducks (done the same way) instead.
Goose tastes half way between a duck and a chicken. Not as strong a flavour as duck IMO. Delicious but not as much meat as you think. There won't be any leftovers for sandwiches so I can't answer you on the that one.
Give DH a big Christmassy kiss for being so clever. 