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.


    Lean pork leg boned and rolled
    15ml oil
    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