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FROM LOCAL FARMS

Rare Breed Pork Leg – Boned & Rolled

Our boned and rolled leg of pork is a testament to the quality and care that goes into our heritage breed pork. Sourced from rare breed pigs raised on farms in North Yorkshire.

The leg is expertly boned, then rolled and tied, making it perfect for even cooking and easy carving. Renowned for its succulence, rich flavour, and tender texture, this pork leg is ideal for roasting, promising a memorable dining experience.

£16.88£30.38

Our Boned & Rolled Leg of Pork offers a perfect blend of convenience, flavour, and quality, making it a standout choice for any meal. This premium cut comes from heritage breed pigs that are raised in the natural, green landscapes of North Yorkshire, where they are allowed to mature at a natural pace. The leg of pork is carefully boned by our butchers, then rolled and tied to ensure that it cooks evenly and presents beautifully on your table.

The rolling process not only makes the leg easier to carve but also locks in moisture and flavour, resulting in a roast that is succulent and rich in taste. The natural diet and slow growth of our pigs contribute to the depth of flavour and tenderness of the meat, with a higher fat content that renders down during cooking to baste the pork from within.

This cut is incredibly versatile and can be seasoned in a variety of ways to suit your taste preferences. Whether you prefer simple salt and pepper or a more complex herb and garlic rub, the boned and rolled leg of pork will absorb the flavours beautifully. It’s perfect for a slow-roasted Sunday lunch, special holiday meal, or any occasion that calls for an impressive and delicious centrepiece.

Serving suggestions include pairing it with roasted vegetables, creamy mashed potatoes, or a tangy apple sauce to complement the rich flavours of the pork. The leftovers, if there are any, also make for excellent sandwiches or can be added to soups and stews for added depth and flavour.


Ways to Cook Boneless Leg of Pork

The boned and rolled leg of pork is a versatile cut that can be prepared in various delicious ways to suit different occasions and taste preferences. Here are some cooking methods to consider: For a more detailed guide see How to Cook Boneless Leg of Pork.

1. Roasting

  • Classic Roast: Season the pork leg with herbs, garlic, and olive oil, then roast in the oven until the skin turns into a crispy crackling. This method brings out the natural flavours of the pork, creating a succulent and aromatic main course.
  • Slow Roast: Cooking the pork at a lower temperature for a longer period can enhance its tenderness and flavour. This method is ideal for achieving melt-in-the-mouth texture.

2. Braising

  • Braised Pork: Cooking the pork leg in a small amount of liquid, such as cider or stock, along with aromatic vegetables and herbs. Braising slowly tenderises the meat while infusing it with the flavours of the braising liquid.

3. Sous Vide

  • Sous Vide Pork Leg: Cooking the pork leg sous vide at a precisely controlled temperature ensures that it is evenly cooked and incredibly tender. After sous vide cooking, a quick sear in a hot pan can add a delicious caramelised crust.

4. Barbecuing

  • Barbecued Pork Leg: Although less common for a rolled leg, barbecuing can impart a smoky flavour to the meat. Slow cooking on a low heat on the barbecue and then finishing it off over direct heat for a crispy outer layer can yield delicious results.

5. Smoking

  • Smoked Pork Leg: Smoking the pork leg over wood chips can infuse the meat with a deep, smoky flavour. This method requires patience and a controlled temperature but results in a uniquely flavoured roast.

Pairing Suggestions

  • Herbs and Spices: Rosemary, thyme, garlic, and fennel seeds complement the pork’s natural flavours.
  • Sides: Serve with roasted vegetables, apple sauce, or a tangy coleslaw to balance the richness of the pork.
  • Wine Pairing: A medium-bodied white wine like Chardonnay or a light red wine such as Pinot Noir pairs well with the meat’s flavours.

Each of these methods can turn a boned and rolled leg of pork into a memorable dish, whether you’re cooking for a special occasion or a family dinner. The key to a successful dish is to cook the pork until it reaches the correct internal temperature for safety and tenderness, resting it before carving to ensure the juices redistribute evenly.


Nutritional Information

This table provides a snapshot of the nutritional content for a boned and rolled leg of pork, highlighting its high protein content along with a significant amount of total fat and cholesterol. It’s important to consider these values in the context of a balanced diet. The percentages for Daily Values (DV) are based on a 2,000 calorie diet, so your DV may be higher or lower depending on your calorie needs. The nutritional value of pork makes it a good source of essential vitamins and minerals, including iron and potassium, contributing to a healthy diet when consumed in moderation.

Nutrient Amount % Daily Value (DV)
Calories 242 kcal
Protein 27 g 54%
Total Fat 14 g 18%
Saturated Fat 5 g 25%
Cholesterol 76 mg 25%
Sodium 62 mg 3%
Carbohydrates 0 g 0%
Fiber 0 g 0%
Sugars 0 g 0%
Vitamin D
Calcium
Iron 1.1 mg 6%
Potassium 423 mg 9%

Order by 5 PM for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

Our butchers tips

Our Boned & Rolled Leg of Pork offers a perfect blend of convenience, flavour, and quality, making it a standout choice for any meal. This premium cut comes from heritage breed pigs that are raised in the natural, green landscapes of North Yorkshire, where they are allowed to mature at a natural pace. The leg of pork is carefully boned by our butchers, then rolled and tied to ensure that it cooks evenly and presents beautifully on your table.

The rolling process not only makes the leg easier to carve but also locks in moisture and flavour, resulting in a roast that is succulent and rich in taste. The natural diet and slow growth of our pigs contribute to the depth of flavour and tenderness of the meat, with a higher fat content that renders down during cooking to baste the pork from within.

This cut is incredibly versatile and can be seasoned in a variety of ways to suit your taste preferences. Whether you prefer simple salt and pepper or a more complex herb and garlic rub, the boned and rolled leg of pork will absorb the flavours beautifully. It’s perfect for a slow-roasted Sunday lunch, special holiday meal, or any occasion that calls for an impressive and delicious centrepiece.

Serving suggestions include pairing it with roasted vegetables, creamy mashed potatoes, or a tangy apple sauce to complement the rich flavours of the pork. The leftovers, if there are any, also make for excellent sandwiches or can be added to soups and stews for added depth and flavour.


Ways to Cook Boneless Leg of Pork

The boned and rolled leg of pork is a versatile cut that can be prepared in various delicious ways to suit different occasions and taste preferences. Here are some cooking methods to consider: For a more detailed guide see How to Cook Boneless Leg of Pork.

1. Roasting

  • Classic Roast: Season the pork leg with herbs, garlic, and olive oil, then roast in the oven until the skin turns into a crispy crackling. This method brings out the natural flavours of the pork, creating a succulent and aromatic main course.
  • Slow Roast: Cooking the pork at a lower temperature for a longer period can enhance its tenderness and flavour. This method is ideal for achieving melt-in-the-mouth texture.

2. Braising

  • Braised Pork: Cooking the pork leg in a small amount of liquid, such as cider or stock, along with aromatic vegetables and herbs. Braising slowly tenderises the meat while infusing it with the flavours of the braising liquid.

3. Sous Vide

  • Sous Vide Pork Leg: Cooking the pork leg sous vide at a precisely controlled temperature ensures that it is evenly cooked and incredibly tender. After sous vide cooking, a quick sear in a hot pan can add a delicious caramelised crust.

4. Barbecuing

  • Barbecued Pork Leg: Although less common for a rolled leg, barbecuing can impart a smoky flavour to the meat. Slow cooking on a low heat on the barbecue and then finishing it off over direct heat for a crispy outer layer can yield delicious results.

5. Smoking

  • Smoked Pork Leg: Smoking the pork leg over wood chips can infuse the meat with a deep, smoky flavour. This method requires patience and a controlled temperature but results in a uniquely flavoured roast.

Pairing Suggestions

  • Herbs and Spices: Rosemary, thyme, garlic, and fennel seeds complement the pork’s natural flavours.
  • Sides: Serve with roasted vegetables, apple sauce, or a tangy coleslaw to balance the richness of the pork.
  • Wine Pairing: A medium-bodied white wine like Chardonnay or a light red wine such as Pinot Noir pairs well with the meat’s flavours.

Each of these methods can turn a boned and rolled leg of pork into a memorable dish, whether you’re cooking for a special occasion or a family dinner. The key to a successful dish is to cook the pork until it reaches the correct internal temperature for safety and tenderness, resting it before carving to ensure the juices redistribute evenly.


Nutritional Information

This table provides a snapshot of the nutritional content for a boned and rolled leg of pork, highlighting its high protein content along with a significant amount of total fat and cholesterol. It’s important to consider these values in the context of a balanced diet. The percentages for Daily Values (DV) are based on a 2,000 calorie diet, so your DV may be higher or lower depending on your calorie needs. The nutritional value of pork makes it a good source of essential vitamins and minerals, including iron and potassium, contributing to a healthy diet when consumed in moderation.

Nutrient Amount % Daily Value (DV)
Calories 242 kcal
Protein 27 g 54%
Total Fat 14 g 18%
Saturated Fat 5 g 25%
Cholesterol 76 mg 25%
Sodium 62 mg 3%
Carbohydrates 0 g 0%
Fiber 0 g 0%
Sugars 0 g 0%
Vitamin D
Calcium
Iron 1.1 mg 6%
Potassium 423 mg 9%

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.

Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

Restricted Areas

WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:

Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41

Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

FREE LOCAL DELIVERY ON ORDERS OVER £25

WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.

The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesn’t happen, please let us know. 

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.