Boned and Rolled Pork Leg
£7.60 – £30.40
This joint carries less fat for those of us watching the calories, as the fat remains under the skin so it is ideal to cook with but can then be cut away. As with all the joints, the crackling is always good. Can be purchased on or off the bone.
Cut from the hind leg of the carcass and carefully boned out giving a 100% meat joint.
Our pork joints are freshly cut to order and are hand tied using the traditional butchers string rather than elastic netting which has become commonplace elsewhere.
Cooking tip: Keeping the skin uppermost, dry off and rub in a little salt (if desired). Cook at 180°C for 30 minutes per lb + 30 minutes.
Do not cover and raise the temperature to 200°C for the last 20 minutes. As always, rest for 20 minutes before serving.
Why not try an apricot sauce or stuffing mix instead of the conventional apple sauce.
1 Kg, 2 Kg, 3 Kg, 4Kg