Boned and rolled leg of pork, ready for the oven. We leave a good layer of fat on top to help crisp the crackling and keep the meat moist as it cooks.
Available in various weights. Weights are approximate (℮).
Roast at 220°C for 25 minutes to start, then lower to 180°C and cook for 35 minutes per 500g. Rest well before carving. A solid centrepiece for a proper Sunday roast.