Boneless leg without rind or external shank, fat trimmed. Pork Leg can be cut into smaller roasting joints, or thinly sliced to make steaks called escalopes. Pork legs are low in fat and can be quite dry when slow-roasted. Pork escalopes should be flash-fried or grilled quickly to prevent them from drying out. Try marinating or bashing the meat out with a rolling pin to tenderise it.
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C