Oxford Sandy & Black Boneless Pork Leg Joint

Lean, Succulent & Easy to Carve

A traditional Sunday roast classic, our Oxford Sandy & Black Boneless Pork Leg Joint is hand-rolled and for effortless carving and maximum crispiness. Raised slowly outdoors on our smallholding, our pedigree pigs produce meat with deep natural flavor and just enough intramuscular fat to keep the roast wonderfully succulent.

Whether you’re hosting a family Sunday lunch or preparing cold cuts for the week ahead, this joint delivers exceptional farm-fresh taste.

Why Frozen? Farm Fresh Quality, Direct to You

Because we raise our pedigree pigs in small, natural batches, our meat is frozen on the day of butchery and vacuum-sealed at peak quality. This locks in tenderness, moisture, and flavor—ensuring you get farm-fresh quality delivered straight to your door, ready to thaw or place in your freezer.

FRESH MEAT AVAILABILITY:

We offer fresh pork directly following our scheduled butchery weeks. Select the “Fresh” variation above (when in stock) to order, or follow our social media channels to get notified when we have stock available!

• Facebook: https://www.facebook.com/11oaksfarm/

• Instagram: https://www.instagram.com/11oaks_/

Why You’ll Love It

• Easy Carving: Boneless and rolled so you get neat, beautiful slices every time.

• Golden Crackling: Delicious farmhouse crackling.

• Lean & Satisfying: A lower-fat roasting joint that stays juicy thanks to rare-breed quality.

• 100% High Welfare: Born and raised outdoors on our smallholding with space to roam and forage naturally.

Cooking & Storage Recommendations

• Best Cooking Method: Dry the skin thoroughly, score and rub with sea salt. Roast at 220°C for the first 20–25 minutes to blast the crackling, then drop the oven temperature to 180°C and roast for approximately 30 minutes per 500g (until internal temp reaches 68°C–70°C). Rest for 15–20 minutes before carving.

• Storage: Keep frozen until ready to use. Defrost thoroughly in the fridge before cooking. Do not refreeze once thawed.