Take your meat out of the fridge an hour before you start cooking to allow it to come to room temperature.
All weights: 18 minutes per lb/40 minutes per kg.
Remove any large flaps of fat from inside the cavity. This can be rendered down in a pan or roasting tin in the oven and used for roasting potatoes – yum! Prick the bird all over with a skewer, fork or sharp knife. Season well with salt and pepper, both inside the cavity and on the skin. Place some herbs, onions or apples in the cavity if required. Place on a rack or trivet in a roasting pan.
Oven temperature: Start at Gas 7, 425 F, 220 C for 30 – 40 minutes, Then lower the temperature to Gas 4, 350 F, 180 C for the remainder of the time. Spoon off the fat from the roasting tin if it gets too full – a goose can produce quite alarming quantities of fat! Remove from oven, cover loosely with foil, with a couple of tea towels over the top and allow to rest in a warm place for half an hour to 45 minutes before serving.