I prefer Colonial Goose cold and sliced thinly served with chutney and bread, but you can eat it warm with vegetables and lashings of gravy if you wish. Which ever way you choose to eat this dish I'm sure you will enjoy it and it will be a talking point amongst your family and friends.
Tip: For the professional butcher / chef; I cured this joint sous vide for 3 weeks using between 30g-40g of curing salt per kilo of meat. Afterwards I take out the joint pat dry with paper towel and then re-pack in sous vide along with a few herbs a little lemon zest and cook at 71c degrees for 3hrs and then leave in the bain marie until chilled.
Try it and let me know what you think guys...