Look for the "Blue Pig" label to know where your
tasty pork has been reared and produced...

Butterflied Leg - or shoulder - of pork

Serves: 12 people


  • pork 5kg leg of middle white, aitchbone still attached
  • sea salt
  • pepper freshly milled
  • onions 3 medium, peeled
  • thyme, sage and rosemary a sprig or two of each
  • flat-leaf parsley a handful
  • garlic 2 cloves, peeled
  • lemons 2, zest and juice
  • cider vinegar one soup spoon
  • olive oil 7 tbsp


http://www.guardian.co.uk/lifeandstyle/2011/apr/24/jeremy-lee-easter-recipes We think we love the Guardian newspaper group as they have another pork recipe in the Observer. This time from Jeremy Lee. He calls for a butterflied leg, but we are sure shoulder would work too. Butterflied is to simply remove the skin, split the joint and remove the bone. We can do that for you if you wish. Jeremy also recommends the use of rare breed pig too - so more brownie points. The recipe cooks the joint on a griddle but we reckon you could equally manage in the oven. Once the pork is opened out and cooking it is dead simple really. Fry a few onions and assemble some herbs, mix with olive oil and anoint ( to use a very Guardian word ). Jeremy says; "The delicacy of a thin slice of a fine piece of thoughtfully cooked meat is truly special." What more needs to be said?
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