• Leg of Pork Roast, Rolled & Boneless
  • Leg of Pork Roast, Rolled & Boneless
  • Leg of Pork Roast, Rolled & Boneless
  • Leg of Pork Roast, Rolled & Boneless
  • Leg of Pork Roast, Rolled & Boneless

Leg of Pork Roast, Rolled & Boneless


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We currently have 46 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

⭐ great taste® 2023

If you fancy a sensational pork* roast, then look no further than this boneless leg, perfectly cut and rolled by our expert butchers. Unlike its neighbours the pork shoulder and pork belly, leg of pork is a leaner cut and carves well in beautifully uniform slices. We suggest you let the meat naturally find its way to room temperature before roasting, and for the best crackling results ensure the skin is nice and dry before the leg of pork goes in the oven. Being lean, the pork leg doesn’t need to be cooked as long as some other joints, and pork is magical when cooked to medium with a blush of pink still lingering. 

All of our pork is from outdoor reared, native breed Tamworth and Middle white pigs which offer a fantastic depth of flavour and a generous fat covering. This pork joint is an absolute pleasure to cook and a joy to eat. Season the leg well and roast at 160°C, before finishing at 220°C for perfect crackling – just be sure to rest the joint for succulent and tender meat.

Chef George Ryle inspires:
"It’s no secret that pork roasts exceptionally well with fruit, the mind jumps straight to apple as a classic pairing, but we recommend you try quince when the season is right. Fill a roasting tray with a couple of peeled, quartered and cored quince, plus a few shallots and plenty of sage leaves. Lay the seasoned joint on top and add a glass or two of cider before roasting and resting. Serve with potatoes roasted in olive oil, rosemary and garlic and blanched cavolo nero.

Alternatively, try quartering and roasting a hispi cabbage in a hot oven, so that the edges begin to blacken and char, then spoon over plenty of anchovy and rosemary butter. A lovely combination of salty and umami flavours that go brilliantly with the pork.

Or half and caramelise some heads of endive, then braise them in a little cider, bay leaves and a couple of knobs of butter. The natural bitterness of the endive makes for an excellent counterpoint to the fat and crackle of the pork."

great taste® commented:
"This is a well-cooked leg of pork with an incredible crackling...this juicy joint of pork delivered a good hit of flavour that served to elevate the meat. This was a tender joint with a striking pork flavour that would make a great centrepiece for a roast dinner."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Leg of Pork Roast, Rolled & Boneless is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.



Outdoor-reared, heritage breed pork.

Cooking advice

The following have been published on our journal: a detailed guide on how to cook leg of pork roast rolled & boneless and George Ryle's recipe roasted pork leg w/ quince, red cabbage & creamed sprouts.

Customer reviews

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