Boneless Pork Leg - 1kg

Greendale pork is supplied by Tom Lockwood in nearby Talaton, here in East Devon. Animal welfare is a priority for Tom, who follows traditional and sustainable farming practices to ensure his pigs are given the best possible in terms of diet, space and quality of life. Slaughtered locally to keep stress to a minimum, the animals are hung, matured and butchered on_site here at Greendale Farm Shop; the end result is lean, nicely marbled and exceptionally well_flavoured pork, available in a wide selection of cuts, joints, sausages and more for our customers to enjoy every day.

Pork Leg is one of the leaner roasting joints. There’s a layer of fat under the skin, which will melt and ‘baste’ the meat as it cooks, helping to prevent it becoming dry, but you can also add a little water to the roasting tin if you’re at all concerned.

Preheat your oven to 200°C/gas mark 6, then weigh the meat to work out the cooking time; as a guide, allow 30 minutes per 450g in weight, plus another 15 minutes, or until cooked through (when there is no pink meat and the juices run clear). When it is cooked, remove the Pork Leg from the oven, sit it on a warm plate and cover it loosely with foil, then let it rest for about 15 minutes before serving.