Leg Of Pork Joint

The centrepiece of a proper Sunday roast. Taken from the leg, our pork roasting joint is full of flavour, with a generous fat cap that renders down to give you that golden, crackling finish everyone fights over. The cut that brings the whole table together.

Hand-prepared by our butchers to order, from outdoor-reared British pork, scored and ready for the oven. Available in 1kg and 2kg joints — whether you're feeding a small family or a full table.

• Cut from the leg for rich, full flavour
• Scored fat cap for perfect crackling
• Outdoor-reared British pork
• Hand-prepared to order
• Available in 1kg and 2kg

How to cook

Remove from the fridge an hour before cooking. Pat the skin dry and rub generously with salt and oil. Roast at 220°C for the first 20 minutes to get the crackling going, then reduce to 180°C — allow 25 minutes per 500g. Rest for at least 15 minutes before carving.

Serves: 1kg serves 3–4 | 2kg serves 6–8