Grasmere Farm’s Hampshire-cross Pigs are at the heart of our business. We breed and raise the Pigs on the farm in south Lincolnshire, using traditional farming methods which creates flavoursome and tender Pork. Our specialist butchers prepare each cut specially on site, selecting only the best for our primes cuts. Our reputation for producing delicious Pork is renowned both near and far.
Rolled Leg of Pork is a popular joint for it’s leanness. But be careful as this joint is also the reason why many people perceive Pork as being a dry meat which simply isn’t true. If cooked well you will find our Rolled Legs to be tender, moist and the flavour rich. Of course, our highly skilled butchers score the skin well so you can make excellent crackling.
How to cook Rolled Leg of Pork
Cook from room temperature. Dry the skin thoroughly and rub salt into rind. Roast the Joint in a deep tray and cover with foil. Place in centre of oven and cook at 180°C, Gas Mark 4 for 30 minutes and then 30 minutes for every 500g. For the perfect crackling uncover the Joint 10 minutes before the finish and turn up the heat of the oven.