Boned and rolled pork leg joint, with the rund on
Price range: £9.50 through £28.50
Description
Prepared from high-welfare pork sourced from Packington Free Range or Blanchard’s Outdoor Bred Hampshire breed pork, this boneless pork leg joint is tied with the rind on for that all-important crackling.
Leaner than shoulder or loin, it makes an excellent Sunday roast for those who prefer a leaner joint without compromising on flavour.
Available in 1kg, 2kg, or 3kg joints.
Cooking Guide
Remove from the fridge 30–40 minutes before cooking.
Preheat oven to 220°C (200°C fan).
Score the rind if not already done, pat dry, and rub generously with sea salt.
Place the joint rind-side up in a roasting tin.
Roast at high heat for 20 minutes to start the crackling, then reduce oven to 180°C (160°C fan).
Continue to cook for 35 minutes per 500g, until the pork reaches an internal temperature of 70°C.
Rest, loosely covered, for at least 20 minutes before carving.
Serving Suggestion
Serve with crisp roast potatoes, apple sauce, and plenty of gravy for a classic Sunday roast.
