Ordering your Christmas fayre

The cut-off date for Christmas orders is 30th November 2015.

Simply phone or email to place your order for Christmas birds and beef joints, plus any sundries such as sausagemeat and goose fat. If you aren't sure what size bird to order, we'll be happy to advise.  
 
Christmas orders are available for collection only from Drydown Farm on 23rd December 2015. You'll be assured of a warm welcome, with mulled wine and mince pies. 
Drydown Farm
Hound House Road
Shere
Guildford
Surrey GU5 9JG
 
 
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It's easy to roast a goose to perfection

The festive season presents a wonderful opportunity to share and enjoy a traditional meal with family and friends. If you've never tried goose, you'll find it's naturally juicy, and the fat is a wonderful byproduct that is prized by top chefs for making delicious, crispy roast potatoes. 
 
Preparation
As soon as possible after you’ve collected your goose, remove all packaging and store in the refrigerator. The giblets will come vacuum-packed and should also be stored in the refrigerator.

On the day, remove the goose from the fridge, remove the trussing band, and leave to stand for 2 hours before cooking. We recommend that you don't stuff the cavity, as this will may prevent the goose from cooking evenly, but you may choose to put an apple, citrus fruit or peeled onion inside.
 
Sprinkle the goose with salt and pepper, and place on a rack  inside a deep roasting pan without foil. Place in a pre-heated oven at 180ºC/350ºF, Gas Mark 4. 
 
Suggested cooking times 
4kg - 2 hrs 10 mins                        5kg - 2 hrs 45 mins
6kg - 3 hrs 20 mins                        7kg - 3 hrs 55 mins
Cooking
Allow approximately 35 minutes per kg for cooking. The delicate texture of the goose is easily spoiled by over-cooking. As individual oven temperatures vary, test the bird between two-thirds to three-quarters through the cooking time.
 
Prick the breast and thigh and if the juices run clear,  the goose is cooked and should be removed from the oven to rest prior to carving. If the juices are still pink, return to the oven for the remaining cooking time and test again.
 
During cooking, drain off the excess fat and use for roast potatoes. Any leftover fat will keep beautifully in the fridge. Don't forget, goose giblets make a wonderful base for your gravy, and the carcass can be simmered with whatever vegetables or herbs you have to hand to make a delicious stock. 
 
Carving made easy
  1. Hold the leg by the end 'knuckle', cut close to the body and twist off.
  2. Carve the leg meat from the bone.
  3. To slice off the breast meat, start from the outside working to the breast bone in the middle and repeat on the other side.
  4. Alternatively, remove each breast whole, and carve diagonally into thick, juicy slices.
There's nothing quite like the tender sweetness of spring lamb - fantastic simply roasted or barbequed with garlic and herbs and served juicily pink. 
 
Our Drydown Farm ewes are due to lamb in March. Unlike indoor-reared Easter lambs (which are actually born in autumn and therefore have little or no opportunity to graze), their offspring will learn to eat grass within a few weeks of birth and benefit from exercise and the sun on their backs. This gives their meat a finer grain, a natural rosy colour and more flavour. 
 
Drydown lamb will be available from the end of June 2016 on a first-come, first-served basis. We're taking advance orders now, so get in touch  to reserve your lamb.