Cornish Outdoor-Reared Boned and Rolled Leg of Pork Joint 2-6kg

Cornish Outdoor-Reared Boned and Rolled Leg of Pork Joint 2-6kg

A boned, rolled and scored leg of pork ready for cooking. This is a lean cut which will cook faster than some cuts so be careful not to overcook it. An easy to carve joint with plenty of crunchy crackling.

A boned and rolled pork leg joint is a large, lean roasting joint taken from the hind leg of the pig, with the bone removed and the muscle tied tightly with butcher's string into a neat cylinder.

Because it comes from the hind leg—an active muscle—it is significantly leaner than a pork shoulder joint. Tying it in string maintains a uniform shape for even cooking and holds a thick layer of outer skin intact, making it the ultimate cut for producing long, uniform slices of lean roast pork with a ring of crisp crackling.

Available in weights 2 - 5kg.

Why Choose Primrose Herd Pork?

• Award Winning Pork
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Weight: 2-6kg

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery: UK Mainland Only. 

👨🍳 Chef’s Tip: Master a Rolled Leg of Pork Joint

A boned and rolled leg of pork makes a clean, traditional Sunday roast with stunning round slices. However, because leg meat is much leaner than shoulder, it dries out very quickly if overcooked. The secrets to success are drying the skin in the fridge for shattering crackling, blasting with high heat initially, and pulling the joint at 68°C–70°C so it stays juicy.

1. Dry the Skin Uncovered in the Fridge

Crunchy crackling requires a bone-dry rind. 24 hours before cooking, unwrap the joint and score the rind in fine parallel lines (5mm apart) with a sharp scalpel or Stanley knife, taking care not to pierce the meat underneath. Place the joint uncovered on a wire rack on the bottom shelf of your fridge overnight to thoroughly dry out the skin.

2. Oil & Salt Right Before the Oven

Take the pork out of the fridge 1 hour before roasting to bring it to room temperature.

• Rub a small splash of vegetable oil over the skin.

• Massage fine sea salt deep into the scored rind immediately before roasting.

• Do not salt the skin hours in advance, as salt draws out internal moisture and makes the rind chewy instead of crisp.

3. Initial High-Heat Blast (230°C / Fan 210°C)

Preheat your oven to 230°C (Fan 210°C / Gas Mark 8). Roast the joint uncovered for 25 to 30 minutes. This intense burst of heat causes the water trapped in the rind to expand rapidly, puffing and blistering the skin into light, bubbly crackling.

4. Turn Down to Moderate Heat (180°C / Fan 160°C)

Turn the oven temperature down to 180°C (Fan 160°C / Gas Mark 4).

• Calculate cooking time at 30 minutes per 500g.

• Set the joint on a trivet of halved onions and carrots in the roasting tin. This keeps the bottom of the meat off the tin so heat circulates evenly, preventing the lean bottom layer from drying out.

5. Probe for 68°C–70°C & Rest Covered Loosely

Because leg of pork lacks heavy fat marbling, overcooking will render it dry and chalky. Insert a digital probe thermometer into the centre of the joint and remove it from the oven when it hits 68°C–70°C.

• Transfer the joint to a warm board and let it rest for 15 to 20 minutes.

• Carryover heat will bring the internal temperature to a perfect 73°C (Well Done, but juicy). Cover the meat loosely with foil, leaving the crackling uncovered so it stays crisp.