I really enjoyed cooking this Christmas goose. It was at least 12lbs and I scored about 16 ounces of goose fat after the fat I incorporated back into side dishes. I did a salt rub like I would do for lamb, and now I wished I did it for the Thanksgiving turkey. Both the blackberry sauce and apple pan gravy complement the gamey flavor well. I let myself have fun with it and added root veggies braised in the pan drippings, fried apples etc and piled it all on the sides of the bird. I might have gone on cooking forever but we needed to actually eat the goose!