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In true Australian style (and on Kate’s suggestion) I roasted our Christmas goose on Webster, my Webber BBQ.  Goose is a fatty bird, from our 4.2 kg bird, we got around 900 mL of goose fat.  Even with the fat used to roast the veggies, we still had 3 large jars full. I’m sure that fat will be used in the future.

The goose arrived in a box, following our “crack of dawn” Christmas Eve trip to the butcher.

Then onto the BBQ he/she went. This photo was taken through out back doors so excuse the reflection – I think Kate didn’t want to come out in the cold. Yes it was cold. Mighty cold.

I made a 3 short movies of setting up the BBQ. Here, here and here

There’s also some more photos.