Meat

Centre

Centre leg pork is the middle muscle block of the fresh hind leg—lean, fine-grained, suitable for roasting, schnitzel-style cutlets, and curing into neat hams. More uniform than shank or hip ends, it slices cleanly for roast dinners. Brine or inject for juiciness, roast gently, and rest before carving thin. Overcooking dries this cut quickly. Excellent for weekday roast pork with crackling if skin is left on and dried well. Cubes also go into clean stews.