Simple Summary In the past, lupin seeds were not used in poultry feeding because of their alkaloid content, which affected the growth performance, producing negative results. Nowadays, new cultivars of lupins have reduced the anti-nutrition content and have been characterized by a high level of protein, similar to the level in soybean meal. Goose production is not popular and, generally, should be done by an extensive or semi-intensive system, which is corelated with small costs of feeds. Lupins can be used for crops where it is not possible to produce soybean (environmental conditions). Our study indicated that it is possible to produce goose meat with a good quality, where the feeding was based on various cultivars of lupins. Yellow, as well as white, lupin-rich feed had a positive effect on the meat traits and meat quality. Narrow-leaved lupin worsens the growth performance. Abstract The aim of the study was to analyze the quality of geese meat receiving feed with soybean meal (group 1), yellow lupin (group 2), narrow-leaved lupin (group 3), or white lupin (group 4). In total, 400 male White Kołuda® geese were randomly assigned to four groups, with 10 replicates and 10 birds each, during the 77-day rearing period. After the end of the rearing period, 10 birds from each group were slaughtered and dissected. Meat quality traits were measured. Based on the production results, it can be concluded that geese use fodder with yellow and white lupin to the same degree as in the case of the control group and higher body weight gain was recorded in the first rearing period. In contrast, the use of narrow-leaved lupin in mixtures for geese worsened the feed used. Meat traits were similar in all groups, including the content of muscles and fat in the carcass ( p > 0.05), excluding abdominal fat. The weight of abdominal fat and its proportion in the carcass were higher ( p < 0.05) in geese from group 4. A higher ( p < 0.05) pH was found in group 1. The protein and intramuscular fat content in breast muscles was highest ( p < 0.05) in geese from group 4, and a higher water content was found in group 1. The protein content in leg muscles was higher in group 3, and the fat content was higher in group 4 ( p < 0.05). The color and water-holding capacity of meat were comparable in all groups ( p > 0.05). The analysis revealed a positive effect of replacing soybean meal with alternative protein sources, especially yellow and white lupin, on the growth performance and quality of goose meat.