Cornish Outdoor-Reared Leg of Pork on the Bone

Cornish Outdoor-Reared Leg of Pork on the Bone | 2-6kg

For that extra special meal a bone in leg will easily be the talking point. The superior flavour that comes from a joint on the bone with the most spectacular crackling.

Available in weights 2 – 6 kg

A pork leg on the bone is a classic, lean roasting joint taken from the hind leg of the pig, left intact with its leg bone and outer rind.

Because leg meat is much leaner than shoulder, leaving the bone in place is crucial—it acts as a natural heat conductor, insulating the center and keeping the meat juicy as it roasts. Wrapped in a generous sheet of skin, it yields carved, tender slices of lean roast pork alongside crisp crackling and rich pan juices for gravy.

Why Choose Primrose Herd Pork?

• Award Winning Heritage Breed 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: Mainland UK only.

👨🍳 Chef’s Tip: Master a Bone-In Pork Leg Roast

"A bone-in pork leg is the grandest of Sunday roast joints, delivering clean, lean slices framed by a crown of blistered crackling. Because leg meat is naturally lean, the bone is your insurance policy—it conducts heat gently into the center to keep the meat succulent. The secrets to success are a 24-hour fridge dry for crackling, an initial high-heat blast, and pulling the joint at 68°C to prevent it drying out."

1. Dry the Rind 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) using a sharp scalpel or Stanley knife, taking care not to cut into the meat underneath. Place the joint uncovered on a wire rack over a tray on the bottom shelf of your fridge overnight to thoroughly dry out the skin.

2. Oil & Salt Right Before the Oven Hits High Heat

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 coarse 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 30 to 35 minutes. This intense burst of heat causes the moisture trapped in the rind to expand rapidly, puffing and blistering the skin into light, bubbly crackling.

4. Low-and-Slow Finish Over a Veg Trivet (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 plus 30 minutes extra.

• Set the joint on a trivet of halved onions, carrots, and celery in the roasting tin. Pour 250ml of dry cider or water into the bottom of the tin (below the crackling line) to create steam and prevent roasting juices from burning.

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 thickest part of the meat without touching the central bone:

• Pull the joint when it reaches 68°C–70°C.

• Transfer to a warm board and let it rest for 20 to 25 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 to preserve its crunch.