Call us on 01253 353 277
Call us on 01253 353 277

Baking

Method

This method employs dry cooking in the oven - either in a roasting tin or in a sealed container or foil "packet". For wonderfully tender meat, choose a clay or terracotta "brick" which effectively creates a clay oven within your oven. As the oven heats, steam condenses in the pot, basting the meat in its own juices.

The end result is moist, tender, full of flavour and naturally cooked with no extra fat.

foil wrap
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Choice Recipes
Roast leg of pork

With sage and stuffing

Preparation Time: About an hour

Cooking Time: 40-50 minutes

Serves: Allow 100-

Ingredients

  • Lean pork boned and rolled leg joint
  • 2 Large spring fresh sage, roughly chopped
  • 15ml (1tbsp) Oil
  • 450g (1lb )Premium pork and apple sausages, slit skins and remove meat
  • Salt
  • Olive oil
  • 4 Medium onions
  • Sage leaves
  • 5ml (1tsp) Butter

 

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