• Leg of Pork
  • Leg of Pork
1 2

My Store

Leg of Pork

Leg of Pork

£33.00
£33.00
Sale Sold out
Taxes included.
weight

Discover the Exquisite Flavour of Our Premium Leg of Pork

If you're searching for a delicious and versatile meat option, look no further than our exceptional Leg of Pork. Known for its tenderness and rich flavour, this cut is perfect for a variety of culinary creations. Whether you’re preparing a family feast or a simple weeknight dinner, the Leg of Pork will elevate your meal to new heights.

When it comes to cooking, the Leg of Pork presents no limitations. It can be roasted, grilled, or slow-cooked, allowing you to explore numerous flavours and styles. This delightful cut comes from the hind leg of the pig, ensuring a juicy, flavourful experience for everyone at the table.

nutritional Information

Serving Size100 g
per serve%
Energy1142 kj
273 kcal
Fat17.61g
Saturated Fat6.47g
Monounsaturated Fat7.88g
Polyunsaturated Fat1.68g
Carbohydrates0g
Sugar0g
Fibre0g
Protein26.83g
Salt0.15g
Cholesterol94mg
Potassium352mg

ingredients

Cooking Inspiration

Cooking Idea

Ingredients

1 x 3kg higher-welfare leg of pork
2 tablespoons coriander seeds
1 tablespoon white peppercorns
6 fresh bay leaves
extra virgin olive oil
6 onions
½ a bunch of fresh sage
½ a bunch of fresh rosemary
30 g plain flour
1 big bunch of fresh flat-leaf parsley
1-2 tablespoons mustard.

Method

Preheat the oven to full whack.
Score the pork leg with a sharp knife in a zig-zag pattern.
Bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine in a pestle and mortar. Add the bay leaves and bash again, then muddle in a lug of oil to form a loose paste.
Rub the paste all over the pork, making sure you get it into all the nooks and crannies.
Peel and halve the onions, scatter them into a large roasting tray and place the scored pork on top.
Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.
When the time's up, pick and dress the sage and rosemary leaves with oil and scatter them over the pork. Pop it back into the oven and cook until the herbs are crispy.
Remove the leg to the board, cover it with tin foil and allow it to rest while you make the gravy.
Place the roasting tray on the hob over medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce.
Pour the contents of the tray into a jug or bowl and blitz to a sauce with a stick blender. Return to the pan, pick, finely chop and add the parsley, along with the mustard and stir well. Season to perfection
Serve the roast pork with the sauce.

Allergen Information

Dietary Preferences

View full details