Leg of pork Joint - Boneless
The preferred and traditional Sunday Roasting joint. The leg is quite a large joint and often provided left overs for sandwiches 'bagging' later in the week.
Current preferences are for smaller joints so the leg has fallen from favour. A joint of less than 2kg is difficult to carve so if you need a smaller joint - the loin is a better option.
The meat is best when roasted. The skin should be scored (butcher) and salt rubbed in before cooking.Turn the heat up at the end and is should deliver crispy crackling - apple sauce next!
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