Frozen goose

[mistletoeandwhinegums]

Has anyone had one of these from Lidl or Aldi? I've never bought meat from either of them, so don't know what the general quality is like. I've never cooked goose before, and I'm thinking about getting one for dinner at New Year. Would love to know if anyone's had one and was it any good?

Yes, we had one yesterday. It was s goose from Lidl. We have had fresh geese before, but at £58 this year, I thought I'd try the frozen one. The difference was minimal, and by the time it had all the sauces, it was just as good as the fresh one.

There's not an awful lot of meat on a goose - the Lidl one would probably do a family of four (with leftovers) and there's a huge amount of fat, which you have to keep draining off so your over doesn't go on fire!

The Lidl one comes with giblets, liver etc, which made a lovely gravy.

Cheers MrsMuddle, I think we'll go for it - there's only me and DP, possibly my mum, and toddler DS. Yum!

Fresh ones reduced from £52 to £9 in my sainsburys tonight!

Ooh, MrsMuddle, I seem to remember we're both in Glasgow (from our book swap thread). Unfortunately I'm visiting my mum in the North East, so have probably missed the bargainous geese. Out of interest, which Sainsbos was it? DP is still at home, so may send him for a peek if it's fairly close!

It was Kirkintilloch, but the sell-by date must have been yesterday, because there were none today (just loads and loads of stilton!). If I see them again, I'll let you know. Where abouts in Glasgow are you?

Oh well - I wanted it for New Year's Day anyway. We're near Darnley.

I've had them twice. First time was fine, this year though I overcooked it and it was rather tough. They don't take very long to cook, becuase although they look big, like mrsmuddle says, there isn't actually a lot of meat on them. I rub it all over in olive oil and a bit of chinese five spice, and stuff an orange and some ginger int he cavity.

I don't bother draining the fat, but I cook the goose on a rack so that it isn't sitting in the fat, then sieve that and put it away for roasties. Make sure you poke the fat poickets around the legs so that it drains out during cooking.