Carvery Leg of Pork

Choose from regular roasting joints or a larger party size leg

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The rear leg of a pig, with all the bones removed except the hock/shank. The chump is left on and the hock (with the bone in) is left on. We prepare the joint so the slices of meat when carved, will be equal in size. This has less fat than the shoulder joint. It is a great roasting joint. Choose the size required. A whole carvery leg would weigh around 5 to 6kg making it an ideal joint for bigger parties.


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