Free Range Geese
Spoil your family this Christmas and present them with a succulent tasting goose.

Peach Croft Farm’s traditionally reared geese enjoy the freedom to roam in grassy paddocks and fields around the farm and are grown naturally and slowly to full maturity. Reared on a completely natural diet, they are raised to the highest standards and in the best welfare conditions.

Cooking one of Peach Croft Farm’s geese couldn’t be simpler. Inside the carry-home box you will find your oven-ready goose together with full cooking instructions and tips on how to prepare, without fuss, the perfect Christmas goose.

 Peach Croft Farm Geese are available in the following weight ranges

 Size   Price Kg   Size  Price Kg
 Small 4kgs  0.00  Medium 5kgs  0.00
 Large 5.8kgs  0.00  Extra Large 6.75kgs+   0.00

Cooking a Peach Croft Free Range Goose

As soon as possible, after you’ve collected your goose or it has been delivered, remove all packaging and store in a refrigerator. The giblets will come to you vacuumed packed and they should also be stored in the refrigerator. The turkey is best cooked within 3 days of purchase.

Remove the goose from the fridge, leave it to stand for 2 hours before cooking.

The geese are trussed with a simple trussing band, which is best removed before cooking. We advise not to stuff the cavity as this will hinder the proper cooking of the goose but you may choose to put an apple or peeled onion inside.

Sprinkle the goose with salt and pepper, and place goose on a roasting rack or small cake rake inside a deep roasting pan without foil. Place goose in a pre-heated oven 180C/350F, Gas Mark 4. After 30 minutes prick skin alongside each breast which releases some of the meat juices.

Allow 35 minutes per kg for cooking. The delicate texture of the goose is easily spoiled by over cooking. As individual oven temperatures vary it is advisable to test the bird between two thirds to three quarters through the cooking time. Prick the breast and thigh and if the juices run clear then the goose is cooked and should be removed from the oven and rested prior to carving. If the juices are still pink, return to the oven for the remaining cooking time and test again. During cooking you may choose to drain off the excess fat, which keeps well in a refrigerator or can be frozen. This fat is invaluable for cooking roast potatoes with a delicious flavour or it can be used to make an exceptionally light pastry.

 Suggested cooking times (remember ovens vary greatly)


 Without Foil Hours/mins

  4 kg  2 Hour 10 mins
  5 kg  2 Hour 45 mins 
  6 kg  3 Hour 20 mins 
  7 kg  3 Hour 55 mins

Carving made easy:

Hold the leg by the end knuckle, cut close to the body and twist off.

Carve this leg meat.

To carve the breast meat start from the outside working to the breast bone in the middle.

Repeat for the other side.

How to Order

Our Christmas order book is now open, you can now download an order form and return it to us.

You can return it either in person or by Telephoning your order to 01270 625302 (including placing your 25 non-refundable deposit), during our office hours of 8.30am to

Contact Us

Brookshaws of Nantwich
8-10 Hospital Street

01270 625 302