Golden Roast Leg of Pork

A trusted, easy, no-fail recipe


  • 2 kg Leg of pork
  • Salt and pepper to taste
  • Olive oil for rubbing
  • Apple sauce for serving


Preheat the oven to 180ºC. Pat the leg of pork dry with kitchen paper

Score the skin on 2 cm intervals if not done yet

Cut through the skin and outside fat layer on top with a very sharp knife

Rub with salt, pepper and olive oil

Place open on a wire rack in an oven-roasting tin

Place open on a wire rack in an oven-roasting tin

Roast the leg for the required amount of time

For every 500 g, roast it for 30 minutes

At the end, add on 15 – 20 more minutes

The skin on top should be golden brown and crisp

You can use the oven grill for a little while to help this process

Watch it and don’t brown it too much

You can slice potatoes thickly and put them in the roasting pan underneath the pork

They’ll be roasted and coated with lovely meat juices at the same time

When done, remove pork from oven and leave in a warm place to “rest” for 8 – 10 minutes

This “settles” the juices

Carve thinly against the grain

Serve with gravy, vegetables and apple sauce


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