Leg of pork boned and rolled

£7.00 per kilogram

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  • £7.00

  • Leg of pork boned and rolled

Leg of pork will be succlent and ideal for your traditional sunday roasts. 

Roast leg of pork with sage & stuffing onions

Serve this tradition roast leg of pork with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.

You will need

Lean pork leg joint, boned and rolled

1 tbsp olive oil


4 medium onions

1 tsp butter

2 large sprigs fresh sage, roughly chopped

450g premium pork and apple sausages, slit skins and remove meat

Olive oil

Sage leaves


1. Preheat oven to 180°C/gas mark 4. Take the joint and calculate the cooking time using timing above. Dry the rind and score deeply using a sharp knife. Brush with olive oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time (no basting or covering or you will have soft ‘crackling’).

2. Cut the onions in half horizontally and using a spoon scoop out some of the layers leaving two or three in the shell.

3. Roughly chop the removed onion. In a pan, heat butter and lightly fry onion. Remove from heat and allow to cool slightly. Add the sage and sausage meat and combine together.

4. Take a handful of mixture and stuff into onion shells 40-50 minutes before the joint has finished cooking. Prop up the onion shells around the joint, drizzle with a little olive oil and cook until the onion is soft and fully golden and the joint juices run clear.

5. Once cooked allow the joint to stand for ten minutes before carving, allowing the juices to settle.

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