Classic Pork Leg Roast (boned & rolled)

Classic Pork Leg Roast (boned & rolled)

Serves: 4 | Preparation Time: 5 mins | Cooking time: 10 mins


  • 2kg Tasman pork leg roast (boned & rolled) 
  • 2 tbsp olive oil 
  • 1 tbsp sea salt flakes 
  • sage 



  1. If you have time, prepare the pork the night before; take pork out of the packaging, pat it dry and leave it in the fridge to dry out even more. 
  2. Remove pork from the fridge 30 min before cooking, to allow it to get to room temperature. 
  3. Preheat the oven to 220oC. 
  4. Score the rind with a sharp knife, and rub with oil and salt. Put some sage and garlic in the sides of the pork, then place it in a shallow baking dish, and roast for 30 minutes to get some good crackling!
  5. Turn down the oven to 170oC and roast (we cooked ours for a further hour).
  6. When ready, remove from oven and rest the pork, covered loosely with foil for 10 minutes before slicing.
  7. Serve with apple sauce and potatoes of your choice. Enjoy!
Results may vary.