Leg of Pork – boned and rolled

Leg of Pork.

Remove the hock by cutting through the joint of the femur and tibia/fibula.

Hock.

Remove the remaining hip bone, femur and kneecap (Patella), by tunnel boning, taking care not to cut unnecessarily into muscles.

Leg of pork – boneless

Roll the boneless leg and secure with string. Leg of Pork – boned and rolled.