Raw Boneless Rolled Pork Leg Joint – premium British pork from The Black Farmer, ready for roasting with crackling.

Pork Leg Joint, Boneless, Rolled

£36.00
Raw Boneless Rolled Pork Leg Joint – premium British pork from The Black Farmer, ready for roasting with crackling.
Roasted pork loin with herbs and mushrooms on a baking tray
Raw Boneless Rolled Pork Leg Joint – premium British pork from The Black Farmer, ready for roasting with crackling.
Roasted pork loin with herbs and mushrooms on a baking tray

Pork Leg Joint, Boneless, Rolled

£36.00
Serving size 2kg Serves 6-8 people.
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Collect in-store - no delivery charge!
Every food order is carefully packed with insulation and ice packs to keep your food properly chilled—so it arrives fresh, safe, and exactly as it should be.

A proper boneless rolled pork leg joint — clean, structured and built for roasting with crisp crackling and juicy slices.

Cut from British pork leg and expertly prepared for even cooking, this is the joint you reach for when you want a reliable roast that carves well and delivers depth of flavour without excess fat.

Why choose a boneless rolled pork leg joint:

  • Easy to carve — evenly shaped and tied for clean slices
  • Leaner than shoulder, with a structured texture
  • Designed for roasting with proper crackling
  • Ideal for family meals, Sunday roasts or larger gatherings

Cooking time guide (boneless pork leg joint):

  • 180°C (fan 160°C) oven
  • Allow 25 minutes per 500g
  • 2kg joint: approx. 1 hour 40 minutes
  • 3kg joint: approx. 2 hours 30 minutes

Start hot to crisp the crackling, then reduce the heat for even roasting. Always rest before carving.

100% british pork leg.
Allergens are highlighted in bold.

Per 100g
Energy: 205 kcal
Fat: 15.0 g
– of which saturates: 5.5 g
Carbohydrate: 0 g
– of which sugars: 0 g
Protein: 18.8 g
Salt: 0.15 g

Oven Roast (recommended):
Remove packaging and pat dry with paper towels.
For crackling, score the skin, rub with salt, and brush with oil.
Preheat oven to 220°C (fan 200°C). Roast for 25–30 minutes to crisp the skin.
Reduce heat to 180°C (fan 160°C) and roast for 25 minutes per 500g (approx. 1 hour 40 minutes total).
Ensure the internal temperature reaches 75°C.
Rest under foil for 20–30 minutes before carving.

Serving suggestion: Serve with roasted vegetables, apple sauce, mustard, and a rich pan gravy.

Keep refrigerated below 3°C.
Consume on the day of opening.
Suitable for freezing — freeze on the day of purchase and use within 6–9 months.
Defrost thoroughly in the refrigerator before cooking.
Do not refreeze once defrosted.

Packaged in a vacuum-sealed, food-safe pouch to lock in freshness and prevent contamination. Recyclable with soft plastics

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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