You can use rendered goose fat in any cooking methods as a substitute for duck fat. It even comes in a tub, so you don't have to make it yourself. We used rendered goose fat for a beautiful confit shoulder of lamb. We marinated the pieces of lamb shoulder in sea salt, rosemary and garlic and then submerged them in the silky fat and cooked them on low heat until wonderfully tender. Finally, we let the lamb cool in the goose fat and then roasted it to impart a crispy coating. The lamb was served with braised lentils and black cabbage. A great dish for the winter months!