PRIMROSE HERD LEG OF PORK JOINT
f you’re craving a sensational pork roast, look no further than Primrose Herd's boned and rolled leg of pork joint expertly cut and rolled by our skilled butchery team.
for a Sunday roast, family dinner, or festive feast, this joint is easy to cook and delivers exceptional flavour. Unlike shoulder and belly pork this a lean cut which will cooker faster so be careful not to overcook it. An easy to carve joint with plenty of crunchy crackling.
Available in sizes 2 - 5kg.
Our pork is always fresh, butchered to order, vacuum packed and shipped in recyclable Woolcool insulated packaging.
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!