Minimum 1.7kg roast.
The leg is divided into two cuts—the tapered shank end and the more rounded sirloin end. The leg roast is usually covered in a thick layer of fat and skin, which should be scored carefully with a sharp knife before roasting.
Slow-grown, heritage pork grown on our farm on the Central Coast. These pigs live outside, are moved regularly onto new ground and enjoy a diverse diet of bugs, worms, roots, grass and their daily ration of grains.