# 1 x 8-10 lb. (3.6-4.5kg) oven-ready goose
# 2 oz. (50g) butter, melted
# 2 tablespoons demerara sugar
# 1 tablespoon lemon juice
# 2 red skinned apples
# 2 green skinned apples
# salt and ground black pepper

Procedures :
# Pre-heat oven to 425F, Gas Mark 7, 220C # Remove the neck, giblets and any excess fat from the body cavity of the goose # Rinse, then dry with kitchen paper # Season cavity with salt and pepper # Prick the skin all over with a fork and rub with salt # Place the goose on a rack in a roasting tin # Roast in the pre-heated oven for 20 minutes # Cover the breast with foil # Reduce heat to 350F, Gas Mark 4, 180C # Roast for 15 minutes per lb. (450g), draining off fat from the tin twice during cooking # Remove the foil about 20 minutes before the end of cooking time # Carefully lift the goose on to a warmed serving plate, cover with foil and leave for 15 minutes while preparing the garnish # Core and slice the apples into rings and brush with lemon juice and butter # Bake for 10-15 minutes at 400F, Gas Mark 6, 200C # Remove foil from goose and arrange the apples around and on top of it # Sprinkle the apple slices with sugar
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Category : Holiday