Preheat the oven to 220°c.
Lightly score the skin of the goose, in a diamond pattern.
Mix together a large pinch of sea salt, lemon zest, thyme leaves and honey. Pour this over the goose and rub into the skin. Cut the lemons in half and place in side the cavity of the bird along with the thyme, bay and sage. Season the inside with salt and pepper.
Place the bird on a roasting rack set over a roasting tray, then pop into the oven. Cook for 15 minutes then reduce the heat to 190°c. Cook for 20 minutes per kg for medium/rare or 32 minutes for well done. Baste the bird with the juices every 30 minutes or so and drain off the fat to prevent it from smoking. This can be used at a later date if kept in the fridge.
Once cooked remove from the oven, cover lightly with foil and rest for 30 minutes, then carve.