A large and fairly lean cut that is often made into hams, used as a roasting joint, or cut into leg steaks.
If you can afford it, choose rare-breed or at least outdoor-reared pork which will have a much thicker layer of fat and the desirable presence of fat marbled throughout the flesh – these help to keep the pork moist and flavoursome during cooking.
As a roasting joint it can be bought on the bone or boned, rolled and tied. The leg is a fairly lean cut, so if you find it a bit on the dry side try roasting it more slowly for a longer period of time with some liquid added to the roasting tin. It's also good for pot-roasting. Leg steaks need to be pan-fried or grilled for just a few minutes on each side.
Article by Louisa Carter
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