Boneless Leg of Pork
Available in sizes from between 1.5kg and 6kg, we would recommend to allow 350g per person when calculating your joint size. This is based on an average appetite!
Supplied vacuum packed, suitable for home freezing
The leg of pork is best cooked as a large joint of 1.5 kg (3lb+) or greater to give neat slices as the diameter of the joint is fairly large. The centre bone has been removed for easy carving, resulting in nice even slices.
Prepare the surface of the joint for perfect crackling. Ensure the skin is dry, remove packaging and use kitchen paper to dry the residual moisture. Do not cover the meat during cooking, this creates steam, softening the skin. Some people like to sprinkle a little salt on the skin, this is personal preference and gives a more savoury flavour.
Roast on high for 20 minutes then reduce to a moderate oven approx. 180° for 20 minutes per lb (450g). For extra tasty gravy rest the meat on a bed of seasonal root vegetables. See our Amazing Gravy for White Meat recipe in the Murdoch;s Recipe Book