Pork

Boneless Leg of Pork

Easy carving and always the leanest cut on a pig, pork leg is an easy choice for a Sunday lunch. With great crackling and soft juicy meat this is an easy carving easy cooking choice for any cook. Unlike shoulder or belly, this cut can be easily sliced into beautiful lean portions.

What you get: 1 joint of 1.45kg · serves 5–7

How to cook: To roast your boneless leg of pork, lightly oil and season the skin well all over with sea salt and leave out for a couple of hours to come to room temperature. Preheat the oven to 225°C and place your leg of pork on a roasting dish in the oven. After 25 minutes lower the oven's temperature to 180°C and roast for 25 minutes per 500g. Ensure the internal temperature is at least 65°C. Remove from the oven and rest for at least 40 minutes before carving.

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Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Chops, rashers and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Cook pork until it is steaming hot all the way through and the juices run clear.

Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.