* Usually your butcher would of tied a leg joint for you, if not simply tie it round a few times so it holds a nice shape.
* Rub the pork meat only with the mustard and black pepper, don,t get anything on the rind - as moisture and marinade will stop it from going crispy
* In an oven tray add the chopped up vegetables, herbs and add the wine
* Place the joint on top and rub the fat with the salt
* Place in a preheated oven gas 9 / 240*c / 475*f for 20 minutes
* Turn the oven down gas 5 / 190*c / 350*f until cooked
* If your not quite sure test by inserting a skewer in to the middle then touch the back of your hand with it - if its hot its cooked. Plus the juices should come out clear
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