A goose can be roasted as a whole bird, but its size tends to preclude this except for banquets and other festive meals (such as at Christmas). Goosemeat contains much more fat than turkeys or chickens - at least 500 ml (around one pint) of fat may be rendered from an average-sized goose during cooking. One litre is not unusual for larger birds.

Roast goose is a traditional Christmas food in Scandinavia, Germany, Ireland and the UK.