Our West Country outdoor-reared boneless leg of pork roast is a premium cut, offering lean, tender meat and the satisfying crunch of golden crackling. Sourced from pigs raised outdoors on the lush pastures of the West Country, this joint showcases exceptional quality, sustainability, and traditional farming excellence.

Boneless and perfectly prepared for easy carving, this leg of pork is ideal for a variety of occasions, from midweek meals to celebratory feasts. Its naturally lean profile makes it a healthier option, while the layer of fat ensures juicy, succulent meat when roasted to perfection.

For the ultimate roast, score the skin, rub with salt, and roast to achieve beautifully crispy crackling. Serve with classic sides like roast potatoes, apple sauce, and seasonal vegetables, or experiment with modern flavours such as a honey and mustard glaze or a cider-based gravy.

Whether it’s a Sunday roast or a festive gathering, our West Country outdoor-reared boneless leg of pork roast is a reliable and delicious choice. Celebrate the rich taste and heritage of sustainably reared pork with this versatile and crowd-pleasing joint.

Roasted West Country Outdoor Reared Boneless Leg of Pork with Crispy Crackling

The West Country Outdoor Reared Boneless Leg of Pork is a lean and flavorful cut, perfect for a classic roast. This recipe ensures succulent meat and beautifully crisp crackling for a roast that will impress any crowd.

Ingredients

• 2–2.5kg West Country Outdoor Reared Boneless Leg of Pork
• 2 tbsp olive oil
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 tsp fennel seeds (optional, for added flavor)

For the Base:

• 2 onions, quartered
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 250ml chicken or vegetable stock
• 250ml dry cider or white wine (optional)

Method

1. Prepare the Pork

1. Preheat your oven to 220°C (200°C fan).
2. Pat the pork dry with paper towels. For the best crackling, ensure the skin is as dry as possible.
3. Score the skin in a crisscross pattern or parallel lines, about 1cm apart, using a sharp knife. Avoid cutting into the meat.
4. Rub olive oil over the skin, then sprinkle generously with sea salt, black pepper, and fennel seeds (if using), ensuring the seasoning gets into the cuts.

2. Prepare the Roasting Tray

1. Scatter the onions, carrots, and celery in the base of a large roasting tray to create a trivet for the pork.
2. Pour the stock and cider (if using) into the tray to keep the meat moist and provide the base for a flavorful gravy.

3. Roast the Pork

1. Place the pork leg on top of the vegetables, skin-side up.
2. Roast at 220°C (200°C fan) for 30 minutes to start crisping the crackling.
3. Lower the oven temperature to 180°C (160°C fan) and roast for 25 minutes per 500g, or until the internal temperature reaches 63°C for juicy, slightly pink meat.
4. If the crackling isn’t crisp enough, increase the oven temperature back to 220°C for the last 10–15 minutes, keeping a close eye to avoid burning.

4. Rest the Pork

1. Remove the pork from the oven and transfer it to a carving board. Cover loosely with foil and let it rest for 20 minutes. This allows the juices to redistribute, ensuring tender meat.
2. Strain the juices from the roasting tray into a saucepan, discarding the vegetables.

5. Make the Gravy

1. Skim off any excess fat from the strained juices.
2. Simmer the juices over medium heat to reduce slightly. For a thicker gravy, whisk in a teaspoon of cornflour mixed with a little water.
3. Adjust seasoning with salt and pepper as needed.

6. Carve and Serve

1. Slice the pork into thick slices, ensuring each serving includes a portion of crispy crackling.
2. Serve with the gravy, roasted potatoes, and seasonal vegetables like honey-glazed parsnips, buttered green beans, or braised red cabbage.

Chef’s Tips

• For extra-crispy crackling, leave the pork uncovered in the fridge overnight to dry out the skin.
• Rub the meat side of the pork with garlic, rosemary, and lemon zest for added flavor.

This recipe delivers perfectly roasted West Country Outdoor Reared Boneless Leg of Pork with tender, juicy meat and golden crackling, making it the perfect centerpiece for any roast dinner. Enjoy!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days