# 1 x 8-10 lb. (3.6-4.5kg) oven-ready goose
# 2 oz. (50g) butter, melted
# 2 tablespoons demerara sugar
# 1 tablespoon lemon juice
# 2 red skinned apples
# 2 green skinned apples
# salt and ground black pepper
Procedures
# Pre-heat oven to 425F, Gas Mark 7, 220C
# Remove the neck, giblets and any excess fat from the body cavity of the goose
# Rinse, then dry with kitchen paper
# Season cavity with salt and pepper
# Prick the skin all over with a fork and rub with salt
# Place the goose on a rack in a roasting tin
# Roast in the pre-heated oven for 20 minutes
# Cover the breast with foil
# Reduce heat to 350F, Gas Mark 4, 180C
# Roast for 15 minutes per lb. (450g), draining off fat from the tin twice during cooking
# Remove the foil about 20 minutes before the end of cooking time
# Carefully lift the goose on to a warmed serving plate, cover with foil and leave for 15 minutes while preparing the garnish
# Core and slice the apples into rings and brush with lemon juice and butter
# Bake for 10-15 minutes at 400F, Gas Mark 6, 200C
# Remove foil from goose and arrange the apples around and on top of it
# Sprinkle the apple slices with sugar
