Roast Leg of Pork


serves 8 - 10
2.7 - 3.2 kg (6 - 7 lb) leg of pork, rind scored
oil, for brushing
salt and freshly ground black pepper
425 ml (15 fl oz) vegetable or chicken stock
30 ml (2 tbsp) flour
25 g (1 oz) butter


1 Remove the leg of pork from the refrigerator 3 hours before you plan to cook it so it can come to room temperature.

2 Heat the oven to 200°C (400°F) gas 6. Lightly brush the surface of the pork rind with oil and rub in salt and pepper

3 Put the leg in a large roasting tray and cook for 3 1/4 - 3 3/4 hours without basting to make the crackling really crisp. increase the temperature for the last 15 minutes if necessary. Test to check the pork is cooked by piercing the thickest part with a fine skewer: the juices should run clear.

4 Transfer the meat to a serving platter and keep warm. Make the gravy: remove any excess fat from the juices in the pan. Add the stock and bring to the boil, scraping to dislodge any crusty bits. Reduce the heat.

5 Mash the flour and butter together to form a paste and add, a bit at a time, to the gravy. Simmer for 2 - 3 minutes until thickened and season with salt and pepper.

What did you think?

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Serving roast leg
posted by simona @ 07:23AM, 11/04/07
Do you cut the meat, so as not to make it crumble, when it is cold or still hot?

You should leave meat to rest for about 30 minutes before slicing, it does tend to crumle if cut straight from oven
posted by william @ 04:41AM, 1/23/08
If using a roasting dish with lid.should the lid be on or off.

Answer, Off
Never cooked such a large joint before.
posted by Pat @ 11:28AM, 12/24/08
I found this recipe easy to follow, and was duly surprised at it, thank you!!
Down in Mexico
posted by Larry St.Onge @ 12:01PM, 12/26/09
Mexicans cook pork to death..They cook everything to death, I guess because of having no ref...cooling ...up until a decade or so ago...

This New Years some Americans will be here , so I will roast a full leg of fresh pork...This is SO SIMPLE to do..TY
Leg of pork like my Grandmom made it
posted by Bruce, chief cook and bottle washer @ 08:59PM, 1/02/10
If you can't find a leg of pork with plentiful crackling, ask your butcher. A small leg of 8 to 10 pounds cooked with this simple method will blow you away! YUM!
Love to cook
posted by pepper and strawberries @ 05:42PM, 7/23/10
Think this was ok but with sage and onion made it a delight, out ithe sage in the gravy then put caramiliesed inion on top of the pork ...... freinds said it was lovely x x xthanks for the help x
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