Corned Beef: raw cooking instructions + fully cooked heating instructions

RAW Corned Beef
Your beef brisket is corned and fully flavored but must be cooked prior to service. Here's how we recommend cooking it...

1. Store your corned beef in the fridge.

2. Take the brisket out of its package. Put in a large pan and cover with water or a mixture of water + light beef stock or beer or both. Empty the contents of the spice packet into the cooking liquid.

3. Bring the liquid barely to a boil then immediately reduce heat and gently simmer, estimating about 45-50 minutes per pound.

4. Keep the pot covered while simmering the corned beef but check every now and then to ensure that the cooking liquid covers the brisket. Add more cooking liquid if needed.

5. Optional: add any vegetables you'd like (potatoes, cabbage, carrots, etc.) during the last 20-40 minutes of cooking. Cook them to desired tenderness.

6. When the brisket has reached an internal temperature of 160F, remove it from the cooking liquid and let rest for about 10 minutes loosely covered with tin foil. Remove foil, slice and serve.

FULLY COOKED Corned Beef
Your corned beef is fully cooked. It should be stored in the fridge but can be served cold, at room temp, or hot. Here's how we recommend warming it up...

1. Remove your corned beef brisket from its package and let rest at room temp for about 30-60 minutes.

2. Put in a large pan and cover with water or a mixture of water + light beef stock or beer or both.

3. Bring the liquid barely to a boil then immediately reduce heat and gently simmer, estimating about 7-10 minutes per pound. (The time it takes to fully warm your corned beef depends on how cold it was going into the pan.)

4.When the brisket has reached an internal temperature of about 140F-145F, remove it from the cooking liquid and let rest for about 10 minutes loosely covered with tin foil. Remove foil, slice and serve.

instructions for heating Easter hams and Chris' recipe for roast leg of lamb

From all of us at the Goose, happy Easter!

Please scroll down the page to find Easter ham heating instructions and Chris' recipe for Roast Leg of Lamb with Sherry Vinegar + Herb Pan Sauce.

Tarragon Apricot Mustard Easter Hams

Your ham is fully cooked, ready to heat, slice and serve. If you'd like to serve it warm, here's how we recommend warming it up:

1. Preheat oven to 325 F.
2. Open the ham package and reserve any juices for basting.
3. Place ham in a shallow roasting pan on a roasting rack.
4. Cover the bottom of the pan with water (you can also use stock, wine, or cider).
5. Cover the ham and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Bake for approximately 12 minutes per pound.
6. With about 30 minutes left in your cooking time, remove the ham from the oven and baste with juices from the pan. Return the ham to the oven uncovered and continue heating. Basting can be repeated several times during those last 30 minutes.
7. The final internal temperature of the ham should reach 140 F. Remember, the ham is already fully cooked, but heating to this temperature helps ensure that it’s warm throughout.

Boneless City Ham

Your ham is fully cooked, ready to heat, slice and serve. If you'd like to serve it warm, here's how we recommend warming it up:

1. Preheat oven to 325 F
2. Remove ham from packaging and place in a shallow roasting pan on a roasting rack.
3. Cover the bottom of the pan with water (you can also use stock, apple cider, or soda).
4. Cover the ham and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Bake for approximately 12 minutes per pound.
5. If you wish to apply a glaze (not included or required) remove the ham from the oven with about 45 minutes left in your cooking time. Baste with your favorite glaze and return to the oven uncovered. Basting can be repeated several times during the last 30 minutes.
6. The final internal temperature of the ham should reach 150 F. Remember, the ham is already fully cooked, but heating to this temperature helps ensure that it’s warm throughout.
7. Remove from the ham from the oven and allow it to rest for 15 minutes before slicing.

Bone-In City Hams

Your ham is fully cooked, ready to heat, slice and serve. If you'd like to serve it warm, here's how we recommend warming it up:

1. Preheat oven to 350 F
2. Remove ham from packaging and place in a shallow roasting pan on a roasting rack.
3. Cover the bottom of the pan with water (you can also use stock, apple cider or even soda).
4. Cover the ham and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Bake for approximately 18 minutes per pound.
5. If you wish to apply a glaze (not included or required) remove the ham from the oven with about 45 minutes left in your cooking time. Baste with your favorite glaze and return to the oven uncovered. Basting can be repeated several times during the last 34 minutes.
6. The final internal temperature of the ham should reach 140 F. Remember, the ham is already fully cooked, but heating to this temperature helps ensure that it’s warm throughout.
7. Remove from the ham from the oven and allow to rest for 15 minutes before slicing.

Roasted Leg of Lamb with Sherry Vinegar & Herb Pan Sauce

a holiday recipe from Goose owner and chef, Chris Eley

1 whole bone-in or boneless leg of lamb
1 lamb marinade kit (available at Goose the Market: pre-order to reserve yours)
(if you don’t have a marinade kit, prepare a combination of fresh lemons, fresh garlic, fresh rosemary, thyme, oregano, and other fresh herbs you like with extra virgin olive oil, mustard, kosher salt, cracked black peppercorns)

For the Sauce:
1 tsp sherry vinegar
2 cups lamb stock (available at Goose the Market: pre-order to reserve yours)
1 cup red wine
1 cup chopped herbs: equal parts oregano, chives, rosemary and flat leaf parsley
1 Tbsp butter

Method of Preparation:
1. Rub all accessible surfaces of the lamb leg with the marinade and allow it to rest under refrigeration for at least 6 hours or overnight. Remove from refrigerator and allow to rest at room temperature for one additional hour.
2. Preheat oven to 425F
3. Put the lamb leg on a roasting rack, slide it into the oven, and sear for 10 minutes.
4. Lower the temperature to 300F and continue to roast.
5. Roast for about 20-25 minutes per pound for medium rare. When ¾ of the cooking time has passed, check the meat to ensure that it is ¾ of the way to your desired temperature, then adjust roasting time if needed. The finished temperature of the leg of lamb should be about 125F - 130F for medium rare. 
6. Remove the roasted lamb leg from the oven and loosely cover with tin foil. Allow it to rest for about 15 minutes before slicing.
7. In the meantime, make the pan sauce: collect the drippings of the lamb leg and combine with the wine and stock. Over medium-high heat, reduce the mixture by half the total volume.
8. Season the sauce with the vinegar, salt, and pepper. To finish, mount with butter (aka throw in some cubed, cold butter and whisk until incorporated). Toss in the herbs, and grab a seat at the table. 

Cook’s Tip: Tasting the wine throughout the cooking process not only ensures compatibility but also improves the overall quality of the end product. Just remember to save a cup for the sauce.

Holiday Heating/Cooking Instructions

From all of us at Goose the Market, happy holidays! 

Please scroll down for reheating/cooking instructions.

Lake House Rum Holiday Hams: a limited holiday release from Smoking Goose
Your Lake House Rum Holiday Ham is fully cooked. If you'd like to serve it warm, here's how we recommend heating it up. 

1. Store your ham in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Preheat oven to 325 F. 
3. Open the ham package and reserve any juices for basting. 
4. Place ham in a shallow roasting pan on a roasting rack. 
5. Cover the bottom of the pan with water (you can also use stock, apple cider or even soda). 
6. Cover the ham and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Bake for approximately 12-15 minutes per pound. 
7. The final internal temperature of the ham should reach 140°F. The ham is fully cooked already, but this temperature ensures it’s warm throughout and offers the best texture and flavor.
8. Remove from the ham from the oven and allow it to rest for 15 minutes before slicing.

Lamb Country Ham
Your Lamb Country Ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Preheat your oven to 425°F. 
2. Place your lamb ham on a roasting rack. 
3. Heat at 425 degrees until the surface has achieved a golden brown color. 
4. Turn the oven down to 325°F and heat until the lamb ham reaches an internal temperature of 130°F. The internal temperature should be checked using a meat thermometer. Remember that your lamb ham is fully cooked, but reaching this internal temperature helps ensure that it's warmed throughout. 
5. Heating times vary based on the size of your lamb ham. On average it will take about 15 minutes per pound to heat throughout.

Nocino Roasted Goose Breast
Your roasted goose breast is fully cooked, and can be served at room temperature or heated. If you’d like to serve it warm, here’s how we recommend warming it up… 

1. Store your roasted goose breast in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour.
2. Heat oven to 300°F. Rest the roasted goose breast in the rack of a roasting pan or on a rimmed sheet tray (either will catch any the delicious juices).
3. Heat the roasted goose breast to an internal temperature of about 140 degrees. Depending on how cold your smoked goose breast is when it goes into the oven, this may take as little as 15 minutes, but using a meat thermometer to measure internal temperature is the only true test. (Remember that your roasted goose breast is fully cooked--warming it to this internal temperature will help ensure that it's warm throughout.)
4. Remove the roasted goose breast from the oven and carefully baste with any juices or drippings from the pan (Optional: you don't have to, but if you like, you can also butter, warm stock, or nocino for this optional basting).

Roasting Raw Turkey
Let your turkey come to room temperature (about 1 hour) and warm your oven to 375°F. Roast the bird for about 20 minutes then lower oven temperature to 325°F. Bake until skin is a light golden color then cover loosely with foil. During last 45 minutes of baking, remove the foil to finish browning skin. Basting isn't required but promotes even browning. When the turkey is done, remove it from the oven and allow to it stand loosely covered with tin foil for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat and makes for easier carving. The only true test for doneness is the temperature of the meat (not the color of the skin or juices). The turkey is done when the meat reaches an internal temperature of 165°F. To get an accurate reading, be sure that your thermometer is not touching the bone.

Whole Roasted Turkey or Whole Smoked Turkey or Smoked Turkey Breast
Your roasted/smoked turkey/breast is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up… 

1. Store your turkey/breast in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Heat oven to 300-325°F. Rest the turkey/breast in the rack of a roasting pan. (Optional: drizzle stock, cider, or beer over the turkey/breast.) 
3. Cover the turkey and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Heat to an internal temperature of about 160-165°F. On average, it will take about 17 minutes per pound to warm your turkey/breast to this internal temperature. Remember that your turkey/breast is fully cooked--warming it to this internal temperature will help ensure that it's hot throughout. 
4. Remove the turkey/breast from the oven and carefully remove the tin foil. Baste the skin of the turkey/breast with butter and/or stock and drippings from the pan. 
5. Increase the oven temperature to 425°F and pop the uncovered turkey/breast back in the oven until it begins to show your desired shade of browning.

Brandy Citrus Roasted Duck
Your duck is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Store your duck in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Heat oven to 325°F. Rest the duck in the rack of a roasting pan. (Optional: drizzle stock, cider, or beer over the turkey/breast.) 
3. Cover the duck and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil around the rim of the roasting pan. Heat to an internal temperature of about 140°F. On average, it will take about 17 minutes per pound to warm your duck to this internal temperature. Remember that your duck is fully cooked--warming it to this internal temperature will help ensure that it's hot throughout. 
4. Remove the duck from the oven and carefully remove the tin foil. Baste the skin of the duck with butter and/or stock and drippings from the pan. 
5. Increase the oven temperature to 425°F and pop the uncovered duck back in the oven until it begins to show your desired shade of browning.

Bone-In Smoked City Hams from Goose
Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Store your ham in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Preheat oven to 350°F
3. Remove ham from packaging and place in a shallow roasting pan on a roasting rack. 
4. Cover the bottom of the pan with water (you can also use stock, apple cider or even soda). 
5. Cover the ham tightly with aluminum foil and bake for approximately 18 minutes per pound. 
6. If you wish to apply a glaze (not included or required) remove the ham from the oven with about 45 minutes left in your cooking time. Baste with your favorite glaze and return to the oven uncovered. Basting can be repeated several times during the last 30 minutes. 
7. The final internal temperature of the ham should reach 140 F. The ham is fully cooked already, but this temperature ensures it’s warm throughout. 
8. Remove from the ham from the oven and allow to rest for 15 minutes before slicing.

Boneless Smoked City Ham from Goose
Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Store your ham in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Preheat oven to 325 F
3. Remove ham from packaging and place in a shallow roasting pan on a roasting rack. 
4. Cover the bottom of the pan with water (you can also use stock, apple cider or even soda). 
5. Cover the ham and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Bake for approximately 12 minutes per pound. 
6. If you wish to apply a glaze (not included or required) remove the ham from the oven with about 30 minutes left in your cooking time. Baste with your favorite glaze and return to the oven uncovered. Basting can be repeated several times during the last 30 minutes. 
7. The final internal temperature of the ham should reach 150 F. The ham is fully cooked already, but this temperature ensures it’s warm throughout. 
8. Remove from the ham from the oven and allow it to rest for 15 minutes before slicing.

Get Chris' recipe for Roast Goose