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Boneless leg pork
Lean roasting joint, boned and rolled for easy carving.
£11.42 per kg
The leg is the leanest of the roasting joints, boned and rolled here so it cooks evenly and carves cleanly. Because it has less fat than shoulder or belly, keep an eye on the timings and do not overcook it. Score and salt the skin for crackling, roast, then rest it well. A tidy joint for a Sunday dinner with plenty of slices for sandwiches after.
Score the skin, dry it, salt it. 230°C for 25 min, then 180°C for 30 min per kg. Rest 20 min. Do not cover it or you steam the crackling.
225g per person. A 2kg joint serves 8.