A lovely lean joint, that's occasionally underrated (for some reason!). With the bone kept in, it's great for roasting, stewing and braising.
Our farmers' outdoor-reared, native breed pigs develop an intense flavour as they mature at their natural pace. A classic high/low temp roast helps to nail some deliciously crunchy crackling!
Native breeds include Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Minimum weight: 1.9kg
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Mix a couple of glugs of olive oil with some thyme sprigs, crushed garlic cloves and salt and pepper. Score the leg skin and rub the oil mixture all over. Whack in the oven on high for 30 mins before turning down to medium for 2 1/2 hours (keep basting!). Rest before carving and then tuck in!Check out more recipes
Pork leg is a leaner cut with amazing flavour, but be careful that it doesn't dry out when roasting as there is less fat marbled through the meat than other roasting cuts, such as pork belly