Pork boneless leg Reared by Helen Browning at Bishopstone, Wiltshire

£16.75 / 1kg


An excellent rolled and boned roasting joint with sweet, succulent lean meat and crispy crackling.It stays juicy and tender thanks to a layer of fat under the skin, basting it naturally as it cooks.

Serves 4-5.

Country of origin

Produced in
  • The UK

How to prepare

Preheat your oven to 220˚C/Gas 7. Season and oil the joint generously on all sides. Roast for 20 mins, or until the skin has started to turn golden and begins to look like crackling. Drop the heat to 180˚C/Gas 4 and cook for 55 mins. Turn the temperature back up for the final 5 mins to crisp the skin. Leave somewhere warm to rest for at least 15 mins before carving. Make sure it’s completely cooked through to the middle before serving. Use any resting and roasting juices as the base for your gravy.


Keep refrigerated below 5°C. Once opened, use immediately for best quality. If not required immediately freeze as soon as possible and always within the use by date. Once frozen use within 1 month. Defrost in a fridge and use same day. Do not refreeze.

  • Grown by Helen Browning, Bishopstone, Wiltshire

    Helen Browning's farms in Wiltshire produce dairy, cereals and pulses, eggs, orchard crops and berries, as well as the top-welfare organic pork that we enjoy at Riverford. Their organic organic herd of 100 sows are pure British Saddlebacks - a hardy native breed that thrive outdoors, make great mothers and produce full-flavoured pork. The pigs live outdoors in family groups, with loads of space and fresh ground to rootle around in.

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