Boned & Rolled Leg of Cumbrian Pork POA
To Cook: A stunning cut of meat bursting with nostalgic flavour. Salt the rind. Cook on a high temperature for 30 minutes then reduce for remainder of cooking at 40mins per kilo. Sit on a bed of mirepoix moistened with a light water/honey solution. Take cracking off 30 minutes out and glaze the joint with brown sugar and french mustard 🙂
Click on the photo to get a hi-res image.