Roast Pork and Gravy


  • 2.5-3 kg butchery pork roast leg bone in, per kg 1.5kg min order
  • 2-3 tsp olive oil
  • 2 tsp salt
  • 2 fresh rosemary sprigs,broken into small pieces
  • 2 Tbsp flour
  • 1 cup stock
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  • Preheat the oven to 200°C.

  • Wipe the meat with paper towels. Using a very sharp knife, make diagonal scores in the skin 5–10mm apart and 3mm deep.

  • Put the meat in a roasting pan and rub the olive oil, salt and rosemary over the whole leg.

  • Place the pork in the centre of the oven and cook for 30 minutes until the skin starts to crisp, then reduce the oven temperature to 180°C.

  • Every 30 minutes, baste the pork with the fat from the bottom of the roasting pan.

  • Allow 20 minutes cooking time per 500g. Remove from the oven once the crackling is well blistered and bubbled, and the juices run clear when the meat is pierced with a thin knife.

  • Allow the meat to rest in a warm place for 10-15 minutes before carving. Serve with apple sauce, gravy and seasonal vegetables.

  • Gravy

  • Drain excess fat from the roasting tin. Put the roasting tin directly over a low heat, sprinkle in the flour and mix into a thick paste. Slowly add 1 cup of stock, stir continuously to avoid any lumps, the gravy will thicken as it comes back up to the boil. Season to taste and strain the mixture into a jug.

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