Cashells Ltd – your local butcher
Log in Create an account?

Lost your password?

Register

Basket (0) Close

No products in the basket.

  • HOME
    • Our Story
    • Our Meat
    • Help Centre
    • Contact
  • ESSENTIALS
    • Bakery
    • Cheese
    • Dairy & eggs
    • Deli
    • Fruit & Vegetables
    • Groceries
    • Vegan & veggie
  • BEEF
  • NEW-SEASON LAMB
  • PORK
  • POULTRY
    • Standard Chicken
    • Free Range Chicken
  • FISH
  • SAUSAGES, BACON & GAMMON
  • DRINKS
  • BOXES
Boned & rolled leg of free-range pork 2

Boned & rolled leg of free-range pork

£9.45 – £28.35

Our free-range legs of pork are full of flavour, and because they come boned, rolled and hand tied they’re easy to carve and a great choice for feeding a crowd. We score the skin ready for roasting: just sprinkle it with salt and blot dry with kitchen towel before cooking for extra-crispy crackling. See How Much Do You Need? below for help choosing the right size joint, and How To Roast Your Pork Joint for timings and tips.

welsh icon

  • 1kg
    1.5kg
    2kg
    2.5kg
    3kg
− +
  • Spend £60.00 to get Free Shipping
Category: Local Welsh Pork Tags: Free range, Pork, Welsh
  • How much do you need?
  • How to roast your pork joint

How much do you need?

How much do you need?

Customers often ask us how much meat they need to allow per person, so we’ve compiled this simple guide. Appetites vary of course, so you may need more if you’re feeding hungry teenagers or the local rugby team.

Boneless stewing cuts: 180g (6oz) per person
Boneless joints: 225g (½lb) per person, plus 450g (1lb)
Bone-in joints: 340g (¾lb) per person

How to roast your pork joint

How to roast your pork joint

We love Sunday lunches and, as you can imagine, we’ve roasted a good many joints in our time. Over the years we’ve found that one method works perfectly for us, resulting in meat that’s always tender and succulent.

  • Take large joints out of the fridge an hour before roasting. This allows the meat to come to room temperature and ensures it cooks more evenly
  • Preheat the oven to 220˚C/fan 200˚C/gas 7.*Choose a deep-sided roasting pan big enough to hold the meat comfortably and add water or wine to a depth of 12-25mm (½-1in). This helps keep the air moist and ensures the meat stays succulent.
  • Sit your joint in the liquid then place the pan in the hot oven.
  • Cook for 20 minutes to seal the meat, then lower the temperature to 180˚C/fan 160˚C/gas 4 to finish cooking, allowing 35 minutes per 500g plus 35 minutes.
  • Transfer the joint to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes before carving. This gives the juices a chance to settle and makes the meat easier to carve.
  • It also gives you time to turn all those lovely pan juices into rich gravy.* All ovens vary, and some models adjust the temperature, depending on whether you choose a conventional or fan-assisted programme.

*Always refer to your oven’s handbook, and if you’re still unsure, use an oven thermometer to check the temperature and make adjustments as needed.

Related products

  • pork and leek
    Add to basket Quick view

    Free-range pork & leek sausages x 6 (550g)

    £5.95
  • fathers-day-pork
    Add to basket Quick view

    Free-Range Roast Pork Box

    £20.00
  • welsh dragon sausages
    Add to basket Quick view

    Welsh dragon pork sausages x 6 (550g)

    £5.95
  • thick pork sausages
    Add to basket Quick view

    Traditional thick pork sausages x 6 (550g)

    £5.49
  • pork and leek
    Add to basket Quick view

    Special-recipe free-range pork & leek sausages x 6 (550g) – made without gluten-containing ingredients*

    £6.95

Boned & rolled leg of free-range pork

£9.45 – £28.35

Add to cart

Newsletter


Customer service


Legal information


Opening hours


  • How to order
  • Local Home Delivery
    and Click & Collect

Help centre


For enquiries and order updates email hello@cashells.co.uk

For technical help please visit our help centre or email admin@cashells.co.uk

  • Terms & Conditions
  • Privacy & Cookies Policy
  • Credits

Shop (personal customers):

Monday – Friday 8am – 5pm

Saturday 7am – 4pm

 

Click & Collect:

Tuesday – Friday 10am – 5pm

Saturday 10am – 4pm

 

Local Home Deliveries:

Tuesday – Saturday 9:30am – 6pm

 

Call 01873 810405

Copyright 2021
MT Cashell & Sons Ltd.
All Rights Reserved.

MT Cashell & Sons Ltd.
53 High Street,
Crickhowell NP8 1BH