Preheat oven to 320°F (160 °C). Rinse the goose under cold running water. Dry it with paper and rub it inside and out with lemon. Lightly brush the inside with salt and pepper and stuff the cavity with apples, plums and onions.
Close the goose with skewers or sew it with white thread. Attach the neck skin to the back with a skewer and attach the goose so as to preserve its shape during baking. Bake goose in a shallow pan about 3 h - 3 h 30 min (40-50 min per kilogram). If its fat begins to collect in the tray, remove it.
It is not necessary to soak the goose with water. To check whether it is done, pierce the leg with the tip of a sharp knife. If the juice that came from within is still somewhat pink, roast for another 5-10 minutes or until the juice becomes clear or pale yellow.
Put the goose on a large plate or platter and remove the skewers and string. Remove the stuffing and discard it. Fruits and onions would have given their tastes to the meat, but are too fatty to serve.