The goose used to be a delicacy among the Egyptians, Greeks and Romans. The goose meat was preferred over chicken in many parts of the world. Before we ate turkey, it was the meat of choice for Christmas.
Goose meat is juicy and very delicate. Goose meat has a typical taste, which is particularly well to fruition if the goose is roasted in the oven or barbecue. The meat of the breast and the legs contains 22 g protein per 100 g, and up to 7 g fat per 100 g.
A goose has the highest fat content of all poultry species. At our German friends goose is a traditional Christmas dish and in the Netherlands it's becoming more popular.