This traditional pork joint has fantastic flavour. With the bone still in place and the rid being scored it will give you that delicious extra flavour.
Butchers Tip
Leave it unwrapped in the fridge on a lower shelf. Pork cooks much better when the skin is dry (especially if you want to make crackling) so leaving uncovered helps the process. You can also use kitchen paper to dry the pork thoroughly, including the skin. Always throw the paper away once used for hygiene reasons.
This item has been scored by our master butcher.
Other Tip
If you are yet to visit the Watlington High Street, it is a must. We have a Butchers, Deli, Cafe, Bakers, Chocolate shop, Greengrocers, Home Stores, Hairdressers, Light shop a Co-Op and much more. It is well worth a visit.
Please Note
The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market prices an
£11.99 – £41.96
1.Preheat oven to 220C (Gas Mark 7).
2.Rub the entire leg with salt making sure to rub it in well
3.Roast for 20 minutes at 200C (Gas Mark 6).
4.Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
44 Minutes Per Kilo
5.Remove the joint from the oven and rest for 20-30 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature.
