This traditional pork joint has fantastic flavour. You can have it either left on the bone or boned and rolled. Either way it will be prepared by our expert butchers to your liking, A popular pork roasting joint.
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.
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
Price range: £12.00 through £53.00
Cooking Tip:
1. Take out of the fridge 45 minutes before cooking
2..Preheat oven to 220C (Gas Mark 7).
3.Rub the entire leg with salt making sure to rub it in well
4.Roast for 20 minutes at 200C (Gas Mark 6).
5.Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
45 Minutes Per Kilo on the bone & 38 minutes of the bone
5.Remove the joint from the oven and rest for 30 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature.
