Leg of Pork


Ideal for a traditional roast dinner, pork leg is lean and tender when cooked. Rub the fat with salt before cooking and fight over the crackling! Boned and rolled for easy carving.

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Pork Leg

A leg of pork is cut from the leg of the pig (as you can probably guess!).  It’s not always boned, but it makes it easier for roasting and cutting when it is. Pork legs are low in fat compared to other cuts like the shoulder and therefore create delicious roasting joints without the need to slow cook.

All pork from Eat Great Meat is premium quality that will make delicious meals! We source our pork from Mount Pleasant Farm in South Yorkshire, local to where we’re based. The Duroc X Landrace pigs are bred by Steve and fed with grain from Mount Pleasant Farm itself. This means that we can guarantee the highest quality of pork because every step of the process is under control. It also means that we can boast authentic Yorkshire meat from field to plate!

The pigs are expertly butchered at Eat Great Meat and delivered all around the UK. This leg of pork comes boned (the bone removed) and rolled so it’s easy to roast.


Roasting A Leg of Pork

A pork leg needs to be roasted in order to enjoy it at it’s best. Because it’s got a lower fat content than other cuts, it can run the risk of drying out, so follow our pork leg recipe to get the most succulent and tastiest meat for your roast dinner.

Roast Pork Leg Recipe


  • Boneless Pork Leg from Eat Great Meat
  • Sea salt and pepper
  • Thyme
  • Olive oil
  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 500ml stock (chicken stock works well)


  1. Remove the pork leg from the fridge an hour before cooking so it can get to room temperature.
  2. Preheat the oven to 200 degrees C (fan) or 210C conventional.
  3. Score the skin and fat on the top of the pork leg with a sharp knife, being careful not to cut into the meat.
  4. Rub sea salt into the meat, forcing it into the scores in the top, and add a little pepper.
  5. Cut up the vegetables and add them to a large roasting dish. Drizzle with olive oil and ensure they’re all coated and add thyme and a little pepper.
  6. Place the meat on top of the vegetables and cook for 20 minutes.
  7. Reduce the heat to 180C (fan) and cook for another 30mins/500g. If the meat is 1.5kg, it will need cooking for another hour and a half, or until the juices run clear and the core temperature reaches a minimum of 65 degrees C.
  8. Remove the pork from the oven, cover with tinfoil and leave to rest for at least 20mins before serving.
  9. Use the vegetables and juices in the roasting tin to make a gravy. Add the stock to the tray and mix with the vegetables and liquid, scraping up the caramelised juices from the bottom.
  10. Push through a fine sieve to remove the lumps and vegetables and simmer on the hob. You can add a little flour to thicken if necessary, but be sure to mix the flour with some cold water separately then add to the gravy. Simmer and reduce to a delicious, rich gravy.

Serve up with your favourite vegetables and roast potatoes!


Is a Pork Leg or Shoulder Better?

It depends on what you’re using it for: a pork shoulder needs to be slow-cooked to get the right texture, while a pork leg can be roasted on a higher temperature for less time. Shoulders are better for pulled pork, while a leg is great for a roast dinner.

If you’re looking for a delicious pork leg, then order from Eat Great Meat!

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