Well, I'm no expert so I'll defer to you. But I did note the one time I actually was involved in cooking a goose dinner, the freaking oven looked like a fat bomb hit it after the thing was finished cooking.
I'm a big roast duck eater, though, and (especially if it's not cooked extra crispy), it can be pretty fatty between the skin and the meat.
Yeah, these geese are way different from domestic geese. Very dark, lean meat. The ‘needy’ wouldn’t care for them much if they roast ‘em like a chicken.