Boneless Pork Leg (1kg)

Greendale pork comes from the pigs we breed and rear at our East Devon farm. Our breeding sows spend their lives out in the fields, where they are provided with food, water, shelter and space to roam with their young piglets. The piglets are weaned when they reach 40kg in weight, then moved into our straw-bedded barns, where they eat a natural diet of cereals mixed with organic whey. We follow strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme; we also use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals. As a result, the pork our pigs produce is lean, nicely marbled and exceptionally well flavoured, as well as being fully traceable back to our farm. It is butchered, hung and matured on-site at Greendale Farm Shop, where a wide selection is available to our customers 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.