Ingredients:

• 1 back leg of pork
• 1 Loaf of bread
• 200g butter
• 2 tablespoons mixed herbs
• 1 onion
• 1 carrot
• Salt
• Butchers string

1

Using a sharp knife take hold of the broad, curved hip bone, which protrudes at the wider end of the leg (the sirloin end), and carefully run a sharp knife closely around it. This will release it from the meat and tendons that are attached to it, allowing the bone to be pulled out.

Cut the shank bone at the other end of the leg (the narrow end), remove completely at the joint

Sit the meat up with the wide end uppermost, and tunnel into the cavity left by the hip bone, cutting as close to the leg bone as possible .

When all the meat has been cut back from the middle bone, pull the bone out of the hip cavity.

You will now have removed three bones: the hip bone, the shank bone and the middle or main leg bone.

2

Break up the bread into small pieces and place into a bowl.

Finely dice the onion and add to the bowl

Sprinkle on the mixed herbs

Melt the butter and carefully fold into the bread mixture till combined

Season with a little salt

Place the stuffing inside the leg where the bone was removed

Tie the leg together with the butchers string

Place the bones onto the bottom of the baking dish and add enough water to cover the bottom.

Sit the stuffed back leg on top of the bones and cover whole dish with tin foil

3

Bake at 180 degrees celcius for 2 hours then allow to rest

Remove from dish and serve hot or cold