Name: Pork Leg Roast - Heritage, Pasture Raised (Bone Out)
Brand: NGR Meats
SKU: prod_01KXMKZF3NM5SWTHGD4GDC01EH

The Pork This is pasture-raised heritage pork, from traditional slow-growing breeds prized above almost any other for the quality of their meat. Heritage pigs raised on pasture take their time and marble beautifully, and it shows: the meat is darker, richer and more finely grained than commodity pork, with a fat that carries genuine flavour rather than just moisture. This is pork as it's meant to taste.

The Cut
The leg is the hindquarter of the pig, a large, lean primal, boned out here and rolled for easy carving. It's leaner than belly or shoulder, which makes it the classic roasting joint: generous, tender and built to feed a table. The skin, given the right treatment, blisters into first-rate crackling, while the meat beneath stays succulent thanks to the superior marbling of heritage breeds. Boning out means faster, more even cooking and no wrestling with a joint at the table, just clean, simple slices. This is the cut a proper roast is built around.

How to Cook It
Great crackling starts the day before. Pat the skin bone dry, score it in fine lines through the skin but not into the meat, and leave it uncovered in the fridge overnight to dry out completely, as this is the single biggest factor in a good crackle.

When ready, rub salt into the scored skin and season the meat. Start hot, a 220–240°C oven for 20–30 minutes to blister the skin, then drop to 170–180°C and roast for roughly 30–35 minutes per 500g, until a probe reads 62–63°C at the centre. Because the leg is lean, this is the cut where overcooking bites hardest, so lean on a thermometer and pull it in time.

Rest for 15–20 minutes before carving, as resting is what keeps a lean roast juicy. If the crackle needs a final push, a quick blast under a hot grill will get it there.

Tips

Dry skin is everything. Overnight in the fridge, uncovered, is non-negotiable for great crackling.
Cook to temperature, not time. Lean leg dries out fast, so aim for 62–63°C and rest.
Don't skip the rest. Fifteen to twenty minutes lets the juices settle back through the meat.
Make the most of the pan. The lean drippings make a superb gravy, and apple sauce or mustard is the natural partner.

A Little History
The roast leg of pork is one of the great anchors of the shared table, the centrepiece of Sunday lunches and feast days across Europe for centuries. Cured and aged, the same cut becomes the world's great hams, from Italian prosciutto to Spanish jamón; roasted fresh with its crackling, it's the classic British and Australian roast. Simple, generous and made for carving, the leg roast is proof that heritage pork needs little more than heat, salt and a gathered table.

Rest for 15–20 minutes before carving, as resting is what keeps a lean roast juicy. If the crackle needs a final push, a quick blast under a hot grill will get it there.

Tips

Dry skin is everything. Overnight in the fridge, uncovered, is non-negotiable for great crackling.
Cook to temperature, not time. Lean leg dries out fast, so aim for 62–63°C and rest.
Don't skip the rest. Fifteen to twenty minutes lets the juices settle back through the meat.
Make the most of the pan. The lean drippings make a superb gravy, and apple sauce or mustard is the natural partner.

NGR Meats is a paddock-to-plate meat brand built on one simple belief — healthy soils grow healthy animals, and healthy animals feed healthy families.

We are a network of young, next-generation, family-owned farmers across Central West NSW united by a shared commitment to regenerative, chemical-free, and sustainable farming. We're not corporates — we're young families building farming legacies, caring for the land, and producing real food the way nature intended.

Our own farm, located 30km outside Dubbo, produces pasture-raised, chemical-free pork and pasture-raised eggs on 350 acres of regenerative country. Our beef comes from Joe and the Kerin family in Yeoval — grass-fed Wagyu raised for superior quality and grown with a deep respect for the land. Our lamb comes from the Maynard family in Narromine — organic, saltbush-grown, and completely chemical-free, farmed by a family passionate about soil health and landscape restoration. Our goat comes from Frank Zeraf in Central West NSW — a young farmer who moved inland to build his dream, raising chemical-free, halal goat with next-generation genetics. Our venison comes from a local young family man and accredited shooter who is passionate about sustainable hunting and feeding his community.

Every product, every farmer, every paddock — it's personal. We're not just selling meat. We're backing the farmers, the land, and the food system we all deserve.

NGR Meats is a paddock-to-plate meat brand built on one simple belief — healthy soils grow healthy animals, and healthy animals feed healthy families.

Every product, every farmer, every paddock — it's personal. We're not just selling meat. We're backing the farmers, the land, and the food system we all deserve.