Our pork leg roast comes from free-roaming, pasture-raised pigs, which means they mature naturally on a varied, nutritious diet, developing a deeper, more robust flavour. The leg is a leaner cut than shoulder or belly, so it’s well-suited for roasting in the oven but cooking pork leg joint in a slow cooker is possible if you prefer a slower approach.
 
A pork leg has less marbling and a firmer texture, delivering a clean, lean taste that still responds beautifully to roasting. In contrast, the shoulder contains more intramuscular fat or marbling, making it naturally richer and suited to long braises or pulled pork. If you enjoy lean, sliceable pork with the option for crispy crackling, the leg is an excellent choice, while the shoulder is your go-to for a more succulent, falling-apart texture.
 
For a tender, succulent roast, score the skin if you’d like crackling, then rub with salt, pepper, and your favourite herbs. Place in a preheated oven at 180°C–190°C and roast for 25–30 minutes per 500g of meat, or until the internal temperature reaches around 63°C–65°C. Rest the joint under foil for 10–15 minutes to lock in the juices before carving.
 
If you do wish to cook pork leg joint in a slow cooker, you will need to sear the meat in a hot pan first to caramelise the outside. Transfer to the slow cooker with onions, garlic, stock, and any desired herbs or spices. Cook on low for 6–8 hours, or high for 4–5 hours, until the meat is fork-tender. For a finishing touch, crisp up the skin under a grill or in a hot oven if you like a bit of crackling.
 
(£14.50/Kg)