ALLOW 100-175G RAW MEAT PER PERSON

Pre-heat oven to gas mark 4 or 180ºC, 450ºF.

Weigh the joint and calculate the cooking time – 30 mins per 450g/1/2 kilo (1lb) plus 30 mins medium.

Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in a pre-heated oven for the calculated time (no basting or covering or you will have soft crackling).

Cut the onions in half horizontally (stalk to top) and using a spoon scoop out some of the layers, leaving 2-3 in the shell. Roughly chop the removed onion.

In a pan heat butter and lightly fry onion. Remove from heat and allow to cool slightly.

Add the sage and sausage meat and combine together.

Take a handful of mixture and stuff in to onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion is soft and fully golden.

Serve with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.

INGREDIENTS

Lean pork leg boned and rolled
15ml oil
Salt
4 medium onions
5ml butter
2 large sprigs fresh sage, roughly chopped
450g (1lb) premium pork, or pork and apple sausages (slit skins and remove meat). Alternatively use sausage meat
Olive oil
Sage leaves