The Pork Leg joint that has had the bone removed and the resulting flesh rolled and strung to form a roasting joint, we call this a rolled joint. Usually, beef and pork joints are rolled as the bones are large and would increase the cost due to the weight.
Min weight 1kg.
PORK LEG BONED & ROLLED
The best way to cook the Pork Leg is to place it's skin side up onto the trivet which should line the base of the tray. Place in the centre of oven and roast for 20 minutes then reduce the temperature to 190°C then continue roasting for 30 minutes per 500g reaching a core temperature of a minimum of 65°C.