A boned, rolled and scored leg of pork ready for cooking. This is a lean cut which will cook faster than some cuts so be careful not to overcook it. An easy to carve joint with plenty of crunchy crackling.
Available in weights 1-5kg.
For roast joints, it is always a good idea to allow the meat to come to room temperature before you cook it.
For crackling: make sure the skin is dry. If the joint is unscored, score the skin before roasting with a sharp knife 1cm apart. Sprinkle with salt just before the joint goes into the oven.
Cooking time: 20 minutes per lb, plus 20 minutes / 35 minutes per kg plus 30 minutes. Roast at a high temperature (approx 220°/gas 6) for the first 20 minutes cooking time, then reduce temperature to 180°C/gas 4 for the remaining time.
When the joint is cooked, the juices will run clear and the meat will be beautifully cooked.
Leave the joint to rest for 10 minutes before carving.
Enjoy with traditional home-cooked Bramley Apple sauce - delicious!