Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large roasting tin. Prick skin well with a fork. Pour water into tin.
Roast the goose uncovered at 180 degrees C for 2 to 3 hours or until cooked. To let the juices redistribute cover goose with foil and let stand for 20 minutes before carving.