1 1/2 kg pork leg
salt and pepper *to taste
4 tsp dried rosemary
1 lemon juiced
1 orange juiced
5 garlic cloves halved
- Preheat the oven to 200C. Prepare the meat by washing and patting it dry with paper towel. Using a sharp knife, score the top into square or diamond shapes.
- Place the pork into a roasting pan and, using your hands, rub salt, pepper, rosemary, lemon and orange juice all over the meat. Tuck the garlic cloves into the skin where you have scored it.
- Pour 1 cup of water into the baking dish and place into oven to cook for 1.5 hours. Baste the meat with the juices in the pan occasionally, adding more water if you think it is getting too dry. The meat does not need turning.
- Increase the oven temperature to 220C for the last 20 minutes of cooking time so that the pork crisps up to a glorious golden brown. Serve hot with roast potatoes and salad.
Credits: Best Recipes