High quality European organically farmed goose meat. It is red in colour and covered with skin and a layer of fat. Goose meat is rich in protein and unsaturated fatty acids as well as vitamins and minerals. Roasted goose meat is usually stuffed with apples or plums. The herbs that go well with the meat are marjoram, cumin, rosemary and juniper. Goose should be soaked for 2-3 hours in cold water, then dried, rubbed with seasoning and refrigerated for 2-3 hours.  After roasting, it is a good idea to sprinkle goose with cold water and leave for a few minutes in the oven to make the skin crisp. Goose meat is also excellent for pâté and goose wings may be used to cook soup.