Preheat the oven to Gas 6, 200°C, 400°F.
Mix together all ingredients, except goose. Stuff goose with mixture. Fold down the flap and secure the legs with string.
Weigh stuffed goose and calculate the cooking time: 20 minutes per 500g (1lb). Place on a roasting rack within a tray, as this allows fat to drip away while cooking.
Cover loosely with foil and put in oven. Reduce to Gas 4, 180°C, 350°F after the first 20 minutes. Remove foil for the final 20 minutes.
When cooked, remove from oven and allow goose to rest for 15 minutes in a warm place before carving. To test whether the goose is completely cooked, pierce the thigh gently with a skewer - it's ready when the juices run clear.
Peel and dice apples, place in a small saucepan with the lemon, nutmeg and cinnamon. Add 1-2 tablespoons water and simmer for 5 minutes. Serve with the goose.
Some products in this recipe are seasonal and so may not be available to buy online all year.
I have cooked this