For the marinade
Rinse the goose inside and out, and pat dry with kitchen paper. Remove the wing tips, neck and gizzard. Truss the goose, and place in a non-metallic dish.
Mix together all the marinade ingredients in a large jug, and pour over the goose. Cover and leave to marinate in the refrigerator overnight, turning and basting occasionally.
Preheat the oven to 220°C/425°F/Gas mark 7.
Remove the goose from the marinade, and pat dry with kitchen paper. Weigh the bird, transfer to a rack in a roasting tin and cover with foil. Roast for 20 minutes, then reduce the temperature to 200°C/400°F/ Gas mark 6, and roast for 15 minutes per 450g/1lb.
Serve with roast potatoes and vegetables.