Cooking Guidance

We have collated some cooking notes for some of our post popular products below:

    1. Goose
    2. Family three bird roast
    3. Party three bird roast
    4. Two bird ballotines
    5. Venison roasting joint
    6. Wild boar roasting joint
    7. Game roulade
    8. Using a cooking thermometer - beef, lamb, venison & poultry
    9. Poultry

We have created a simple guide to cooking game in partnership with BASC's Taste of Game - this gives details and advice about how to cook all the game available to buy from our website. Download your free copy today.

    Pre heat the oven at 200ºC, 400ºF, Gas Mark 6 and allow 15 mins/lb (35mins/kg), excluding giblets and removed fat. This means allow about 3 hours for a 4.5kg (10lb) goose or 3.5 hours for a 5.4kg (12lb) goose.

     For further advice, please refer to Free Range Goose's guide to How to cook and serve goose at Christmas (PDF)

    Family three bird roast
      Party three bird roast


        Two bird ballotines
          Venison roasting joint
            Wild boar roasting joint
              Game roulade
              Using a cooking thermometer

              The best way to check if your meat is cooked is by using a digital cooking thermometer.  Always double check the reading by sticking the probe in several different spots to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached.


              Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again