Pork boneless leg

£16.55 / 1kg

About

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.

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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.

Storage

Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting. Minimum use by date 26th December.

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