Roast Goose Portions

By the wlr team

Low in carbs, but high in protein this recipe can be used along side a roast dinner, or just veggies and mash.

  • Recipe makes: 2 servings
  • Prep time:
    5 mins
  • Cook time: 30 mins
  • Calories: 349
    per serving


  • 10g fresh sage
  • 2 tsp olive oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 370g goose meat


Preheat oven to 220°C / Gas Mark 7 / 425°F

  1. Finely chop the sage (or dried sage can be used) and mix with the olive oil, salt and pepper.
  2. Rub the mixture into the goose skin.
  3. Pierce the skin if your goose portions have any as this will help to drain the fat as it cooks, then place the meat, skin side up, on a wire rack inside a roasting tin. If goose meat is skinless you do not need to place on wire rack.
  4. Cook in the preheated oven for 30 minutes or until the juices run clear.
  5. Allow the meat to rest for a couple of minutes before removing any skin and serving, this will ensure it stays succulent.
Nutrition information per serving
Calories (kcal)349
Carbohydrate (g)1.4
Fat (g)18.0
Protein (g)42.9
Fibre (g)0.3
Alcohol (g)0.0
Fruit & Veg0.1

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