From our Sandbach counter
Leg of Pork
£5.25
- Feeds 2As stated for this product
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
A leg of pork is a versatile roasting joint for family dinners, Sunday lunch and entertaining. Available from The Butcher’s Blade in Sandbach, Cheshire, it can be prepared for a classic roast with crisp crackling when the cut and cooking method allow.How to cook: Follow the product’s weight-specific cooking guidance. If the skin is present, dry it well and use a suitable recipe to help achieve crisp crackling. Cook the pork thoroughly and allow it to rest before carving.Serve with: Roast potatoes, apple sauce, seasonal vegetables and gravy. Leftover slices are ideal for sandwiches and cold lunches.For a traditional pork roast from your local Sandbach butcher, leg of pork is a reliable choice for family meals. Check the label for storage and cooking instructions.
Leg of Pork from The Butchers Blade in Sandbach. Make this the starting point for a shared lunch, family dinner or a table with planned leftovers. Choosing a roasting cut is about more than the headline weight: the number of guests, bone and preparation all affect how it fits your meal. Check the product information before deciding on the selected size.
Choosing for your meal
Tell Lee how many people you are feeding and whether you want another meal from the leftovers. Confirm whether your chosen item is bone-in, boneless, rolled or stuffed if the listing does not say. Check that your roasting tin and oven can accommodate it. Cooking time varies with weight, preparation and appliance, so use the specific instructions rather than a single rule for every roast.
Serving ideas
Roast potatoes, seasonal vegetables and a suitable gravy are a useful starting point. Plan their oven space around the main dish and use resting time to finish the sides where appropriate. Any vegetables, stuffing or accompaniments are separate unless explicitly listed. Follow the label for thorough cooking where required, and plan prompt cooling and refrigeration of leftovers.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Fabulous meats and sausages, lovely oven ready options and burgers.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Leg of Pork
Follow the product’s specific cooking instructions; fillings, coatings and pack sizes change the method. Confirm the recommended temperature and time with Lee before cooking. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to plan a Sunday roastLee’s tip
A crackling crown
Leave the joint uncovered in the fridge overnight to dry the skin, then roast hot to start for crackling that shatters.
What goes with it?
Sage and onion stuffing, apple sauce and roast potatoes. A dry cider or Chenin Blanc.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.