We believe, passionately, that the tastiest meat is the result of careful and caring stewardship of animals in a natural environment. This is a win-win situation for the animals who enjoy a natural life and for our customers who enjoy sweeter tasting meat.
A Jubilee favourite, The Duchess is filled with free-range chicken, streaky bacon, whole-grain mustard, red peppers and a hint of curry powder. The sweetness of the red peppers balances the kick of the curry powder to make this moreish pie.
Made exclusively for Legges, the Bromyard Brie is a triple cream fire style cheese, boasting a rich, delectable fresh lemony flavour and smooth texture.
Why not have a selection of fresh, local, fruit and veg delivered to your door?
Why not have one of our Herefordshire Hampers delivered to someone special
Pre-order your "Tastes of Herefordshire" to ensure you have all you need in time for Christmas
Like our website, our Bromyard shop is an aladdins cave full of locally sourced, artisan products.
Roast goose offers a moist meat par excellence, basting as it roasts in the layer of fat that naturally resides under the skin. What’s not to love?
£73.76 – £106.15
A Goodmans Free Range Goose makes for the perfect centrepiece to any Christmas table.
Our geese are dry plucked, hand finished and hung for 7 – 10 days which further enhances the deep flavour that you would expect from a goose.
All of our festive poultry come their giblets, so you can make delicious stocks and gravy to compliment the flavour of the meat.
Our Free Range poultry is naturally reared, so we cannot guarantee precise weights.
Nationwide Deliveries (those more than 10 miles from our Bromyard shop) will be dispatched week commencing Monday 19th December.
Local Deliveries (those within 10 miles of our Bromyard shop) will delivered, by Legges, week commencing Monday 19th December.
If your Christmas Order does not contain any Fresh Meat, then we may dispatch your order before the dates noted above.
Our Free Range Geese come from the Goodman’s, a diverse family run farming enterprise, located in the heart of the beautiful county of Worcestershire. Walsgrove Farm nestles between the Abberley Hills and Woodbury Hill in the Village of Great Witley. The aim of the family is to only sell products of the highest quality, focusing on the health and welfare of their poultry to produce the tastiest most succulent meat from animals that have been well looked after and happy.
On the day of cooking, remove your goose from the fridge and bring to room temperature.
Pre-heat your oven to 180c.
Using the point of a small knife or skewer, prick the skin all over, including under the wings and around the legs.
Season and stuff the main cavity with your choice of stuffing.
Stuff the goose with the onion, orange and bay. Rub all over with the oil and season generously with salt. Sit the goose on a rack in a large roasting tin and tightly cover with a large piece of foil.
Cook the goose for approximately 20 minutes per kg. Basting the bird approximately every hour during cooking will help retain the moisture and add to the flavour.
The best indication that your goose is cooked is to put a skewer into the thickest part of the thigh, the juices should run clear.
Once cooked, remove from the oven and allow to rest for around 30 minutes.
We recommend saving any of the goose fat that will be in the bottom of the tin for use with future recipes (the fact is perfect for roast potatoes!!).