I always cook my roasts (goose, chicken, mutton, hogget, goat...) the following way.: 1st 20 to 30 mins at 240 deg C uncovered (to give it "the sizzle" as HFW says), then empty a bottle of cheapish red wine onto it, cover with tin foil and turn oven temp down to 160 degC, then roast for anything between 2.5 and 4 hours depending on size. Then take out the gravy/liquid, up the temp to about 200 deg C to brown the meat again for about 10 to 20mins while I make the sauce. ALWAYS works a treat!