|2 kg||leg of pork|
|salt — a generous amount|
|olive oil — for rubbing|
Preheat the oven to 180°C.
Pat the pork dry with kitchen paper.
Score the skin at 2cm intervals using a very sharp knife.
Rub with olive oil and salt.
In a roasting dish, place open on a wire rack – or place pork on a bed of sliced parsnips or potatoes.
Roast the leg for the required time: for every 500 g, roast for 30 minutes + 15 minutes.
The skin should be golden and crispy once the roast is ready.
Remove from oven and leave to rest for 10 mins.
Carve against the grain, and serve with any of the suggestions above or a side dish of your choice.
Serving suggestions: wholegrain mustard mash, apple sauce or quince jelly or roast potatoes, garden peas and gravy.