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Method

1. Preheat oven to 250°C.

2. Using a sharp knife, gently score the skin of the leg across in close parallel lines. Make sure you cut all the way through the skin to the meat.

3. Rub the entire leg with oil and lemon juice and then with the sea salt. Rub well into the scores as this not only seasons the meat, but helps draw out moisture, producing ‘crispy crackling’.

4. Place the roast in a large roasting pan. Cook uncovered for 30 minutes, then reduce the temperature to 180°C. Continue cooking for 25 minutes / 500g of weight, or 1½ hours.

5. Once the roast is done, remove from the oven and rest for 20 minutes before carving to serve.

Ingredients

2kg pork leg (bone-in)

2 tbsp olive oil

1 lemon juiced

1 tbsp sea salt

Ingredients

2kg pork leg (bone-in)
2 tbsp olive oil
1 lemon juiced
1 tbsp sea salt

Method

  1. Preheat oven to 250°C.
  2. Using a sharp knife, gently score the skin of the leg across in close parallel lines. Make sure you cut all the way through the skin to the meat.
  3. Rub the entire leg with oil and lemon juice and then with the sea salt. Rub well into the scores as this not only seasons the meat, but helps draw out moisture, producing ‘crispy crackling’.
  4. Place the roast in a large roasting pan. Cook uncovered for 30 minutes, then reduce the temperature to 180°C. Continue cooking for 25 minutes / 500g of weight, or 1½ hours.
  5. Once the roast is done, remove from the oven and rest for 20 minutes before carving to serve.

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