Method
- Please ensure that your butcher leaves the skin on the leg pork. Also best if you can leave the leg in although it does make it more difficult to calve. If in France as I am, you will struggle to persuade your butcher to leave the skin on. Even when asked they tend to take the skin off and lay it back on the meat. Refuse that joint and ask him to supply as requested. If you go to that butcher often enough you will soon become well known and he will smile quietly to himself as you approach.
- Score the skin deeply.
- Leave overnight in the fridge for the skin to dry.
- Rub lemon juice and then salt into the skin.
- Place in an oven proof meat dish such as a Le Creuset.
- Put sliced onions aaround the meat.
- Use lard to cook the meat.
- Heat the oven to its maximum and place the meat in the oven for 30 minutes.
- Cover with foil and cook at gas mark 6 until roasted through. Use a meat thermometer to test.
- During the last 30 minutes take off the foil.
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