Pork Leg Boned & Rolled

The leg of pork is one of the Leaner joints, perfect for a fast roast. However, It still produces fantastic crackling. The fat is what gives the meat its outstanding flavour. ALWAYS cook with the fat on, even if it is an inch thick.

Cut it off and render it further into lard if you do not wish to eat it. We endeavour to sell or use every last part of the animal, and we believe that we should encourage you to do so too! Home made lard can be used for future roasts, as well as being an ingredient to make some of the most crumbly shortcrust pastry on the planet.

Roast your leg of pork from your local butcher 220ºC for 20-30 minutes to start the crackling process. Surround with roughly chopped onions, carrots, celery and garlic, plus 500ml of whitewine, water, cider or apple juice and continue to cook at 180ºC for a further 50-60 minutes per kg. Allow to rest in a warm place for 20 minutes while you make your delicious gravy and finish off cooking the vegetables.