Serves: 6 - 8
Cooking Time: 25 mins per 500g
|1 small||Mt Mercer Pork - Leg of pork, tunnel boned, hock left in tact|
|2||Granny Smith apples, quartered|
|10||Sprigs of lemon thyme|
|100 ml||Olive oil|
|Roast vegetable or salad to serve|
Method: Pre-heat oven 220°C
Place the pork leg onto a work surface and score rind using a Stanley knife or scalpel.
Place the Granny Smith apple quarter and lemon thyme sprigs inside the cavity of the pork leg. Shape leg neatly and place into a large deep baking dish.
Rub the pork rind with the olive oil and sprinkle over the flaked salt.
Roast the pork leg in the pre-heated oven 220°C for 25 mins, and then reduce oven temperature to 180°C for remainder of the cooking time. Remove roast from oven and rest 20 minutes prior to serving.
Notes: the cavity may also be filled with your favourite stuffing. Weigh after stuffing to work out cooking time.