Description:
A less expensive cut consisting of the lower part of the shoulder with the knuckle attached. The meat is lean but rather lacking in flavour.
Butchering and Preparing:
The knuckle can be removed for salting and boiling, leaving a large cut for roasting. Sometimes boned for stuffing and rolling.
Refer here ** Roasting Recipes ** and  ** Asian [...]

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Roast potatoes are a universal favorite but did you know that leeks, swede, turnips, carrots and parsnips can be roasted too? Try serving roast vegetables for a change. They are full of flavour and very filling.
Every loves potatoes roasted around the meat but, for most cooks, that is where vegetable roasting vegetables can be roasted [...]

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Pork must be absolutely fresh and of good quality when you buy it. As soon as you get the pork home, unwrap it, place it on a plate or tray and cover it loosely with foil or polythene to prevent the surface from drying. Do not store for longer than two to three days in [...]

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A prime, relatively lean roasting cut, which has a layer of fat, about 12mm thick, beneath the rind. The fillet or middle cuts are leaner than the knuckle end, and both have two large cut surfaces which may need basting. Leg cuts are always expensive.
Butchering and Preparation
A small leg can be roasted whole, but is [...]

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Description- The most expensive cut of prime lean roasting pork, cut from one side between the leg and shoulder. The loin is covered with a thin layer of fat, and the rind makes excellent crackling. The hind or chump end adjoining the leg has the kidney and the fillet attached. The neck or rib end [...]

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