Remove the goose from its packaging and pat dry with paper towel.
Preheat fan forced oven to 220°C.
Prick the skin all over with a skewer, without piercing the meat, to help the fat render. Season well with salt, inside and out.
Place breast side up on a wire rack in a baking tray.
Roast at 220°C for 45 minutes, then reduce the oven to 160°C and cook for a further 45 to 75 minutes. Allow approximately 1.5 to 2 hours in total for a 3.5 to 4kg goose.
Pour off the rendered fat during cooking. Keep it for roasting potatoes.
If using a meat thermometer, ensure the internal temperature reaches 75°C in the thickest part of the thigh. The juices should run clear.
Rest for 20 minutes before carving.