Method

Calculate the cooking time: cook for 10 mins at fan 220C, then reduce to 170C and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
Heat oven to fan 220C.
If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt and pepper, to taste.
Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity. Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. This can be done up to a day ahead and kept refrigerated.
Place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
Roast for the calculated time, turning the heat down after 10 mins to 170C. Cover the goose legs and wings with foil and also the rest of the bird if it is starting to brown too much.
Every 30 mins or so, baste the bird with the pan juices and check how well it's done with a meat thermometer, then pour off the fat through a sieve into a large heatproof bowl. Save this for the roast potatoes.
At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil.
A rich sauce (as with my Duck with Cherries recipe here) goes well with goose