Description
THE PORK
The leg is the most worked muscle on the pig — which gives it a clean, well-defined structure and a lean, firm texture that holds together beautifully during roasting and carves cleanly at the table. Ours comes from pork sourced from the Lincolnshire Pork Company, raised to high welfare standards here in Lincolnshire, and rolled and tied by our own butchers at Grasmere.
THE CRACKLING
Dry skin makes crackling. Pat the rind completely dry with kitchen paper when you take it out of the packaging — leave it uncovered in the fridge for an hour if you have time, overnight if you can. Rub generously with flaked salt working it into the scores, and add a light film of oil. Follow the cooking instructions below and the crackling will look after itself.
COOKING YOUR ROLLED LEG
Take the joint out of the fridge at least 45 minutes before cooking.
Preheat your oven to 220°C / 200°C fan. Start at high heat for 25 minutes to blister and begin crisping the skin. Turn the oven down to 180°C / 160°C fan and continue for 25 minutes per 500g. Internal temperature of 70°C at the thickest part of the joint before resting.
Rest for at least 20 minutes — crackling uncovered, meat loosely covered with foil. The resting time matters: the juices redistribute through the meat and you’ll get far more from every slice.
Carve across the grain into even slices. The leg carves cleanly and holds together well — a sharp carving knife and a steady hand is all you need.
| Size | Approximate total cooking time |
| 1kg | 1 hour 15 minutes |
| 2kg | 2 hours |
| 3kg | 2 hours 45 minutes |
| 4kg | 3 hours 30 minutes |
Times include the initial 25 minutes at high heat. Always confirm with a probe thermometer — 70°C at the thickest part.
WHAT TO SERVE WITH IT
Apple sauce alongside is non-negotiable — the acidity works with the lean meat in a way that gravy alone doesn’t. Proper roast potatoes cooked in lard or goose fat. Roasted parsnips and carrots. Sage and onion stuffing if you’re going all in.
For gravy, deglaze the roasting tin with a splash of cider and good chicken or pork stock — it suits the meat better than a red wine gravy. Reduce it down and pour it over generously.
Cold leftover leg sliced thin makes an excellent sandwich the next day — good bread, apple sauce, and a little English mustard.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and cook within use by on pack. Suitable for freezing — freeze on day of delivery and defrost slowly in the fridge for 24 hours before cooking. For the best crackling, defrost uncovered in the fridge to keep the rind as dry as possible.
