Pork Leg Joint £9.99 / Per Kg - Last order date 15/12/2025

PORK LEG

A leg of pork is cut from the leg of the pig (as you can probably guess!). It’s not always boned, but it makes it easier for roasting and cutting when it is. Pork legs are low in fat compared to other cuts like the shoulder and therefore create delicious roasting joints without the need to slow cook.

All pork is premium quality that will make delicious meals!

ROASTING A LEG OF PORK

A pork leg needs to be roasted in order to enjoy it at it’s best. Because it’s got a lower fat content than other cuts, it can run the risk of drying out, so follow our pork leg recipe to get the most succulent and tastiest meat for your roast dinner.

Roast Pork Leg Recipe

Ingredients:

• Boneless Pork Leg from Eat Great Meat
• Sea salt and pepper
• Thyme
• Olive oil
• 2 onions
• 2 carrots
• 2 sticks of celery
• 500ml stock (chicken stock works well)

Method:

1. Remove the pork leg from the fridge an hour before cooking so it can get to room temperature.
2. Preheat the oven to 200 degrees C (fan) or 210C conventional.
3. Score the skin and fat on the top of the pork leg with a sharp knife, being careful not to cut into the meat.
4. Rub sea salt into the meat, forcing it into the scores in the top, and add a little pepper.
5. Cut up the vegetables and add them to a large roasting dish. Drizzle with olive oil and ensure they’re all coated and add thyme and a little pepper.
6. Place the meat on top of the vegetables and cook for 20 minutes.
7. Reduce the heat to 180C (fan) and cook for another 30mins/500g. If the meat is 1.5kg, it will need cooking for another hour and a half, or until the juices run clear and the core temperature reaches a minimum of 65 degrees C.
8. Remove the pork from the oven, cover with tinfoil and leave to rest for at least 20mins before serving.
9. Use the vegetables and juices in the roasting tin to make a gravy. Add the stock to the tray and mix with the vegetables and liquid, scraping up the caramelised juices from the bottom.
10. Push through a fine sieve to remove the lumps and vegetables and simmer on the hob. You can add a little flour to thicken if necessary, but be sure to mix the flour with some cold water separately then add to the gravy. Simmer and reduce to a delicious, rich gravy.

Serve up with your favourite vegetables and roast potatoes!