Description

One of our most popular roasting joints, our organic leg of pork is deboned for an easy-to-carve and serve centerpiece. Trimmed, tied, and scored, this joint is a delicious roast that promises some serious crackling when rubbed with salt and given a good hot heat.

Leftovers? Great. Use in sandwiches all week with apple chutney and wholegrain mustard.

Good To Know 

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 213Kcal/ 885kJ | Fat 15.2g of which saturates 5.1g | Protein 19.0g | Salt 0.15g

How To Store

Our Pork Leg is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9 day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend: 

Ingredients:

• 1.2 kg or 2.4 kg pork leg (bone-in or boneless)
• 3-4 cloves of garlic, sliced
• 2-3 sprigs of fresh rosemary (or 1 tsp dried)
• 1-2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 tsp fennel seeds (optional)
• 1 cup chicken or vegetable stock (for roasting)

Method:

1. Preheat the Oven: Preheat your oven to 220°C (200°C fan) or Gas Mark 7.

2. Prepare the Pork: Pat the pork leg dry with paper towels. Make small incisions in the skin and meat (if applicable) and insert slices of garlic and sprigs of rosemary into these incisions. Rub the entire surface with olive oil, salt, pepper, and fennel seeds (if using).

3. Roast the Pork: Place the pork leg in a roasting tray. Pour the chicken or vegetable stock into the bottom of the tray to keep the meat moist.

   • Cooking Times:
     • For 1.2 kg: Roast for about 1 hour.
     • For 2.4 kg: Roast for about 1.5 to 2 hours.

4. Reduce Temperature: After the initial cooking time, lower the oven temperature to 180°C (160°C fan) or Gas Mark 4 and continue to roast for another 30-45 minutes for the 1.2 kg leg or 1-1.5 hours for the 2.4 kg leg, until the internal temperature reaches 70°C and the juices run clear.

5. Rest the Meat: Once cooked, remove the pork from the oven and let it rest for at least 15-20 minutes before carving. This helps retain the juices.

6. Serve: Slice the pork leg and serve with your choice of sides, such as roasted vegetables, mashed potatoes, or apple sauce. Drizzle with the pan juices for added flavour.

7. Enjoy: This Roast Pork Leg is tender, juicy, and perfect for family gatherings or special occasions!