Leg of Pork.
Tunnel boned and rolled leg of pork with the hock removed.
Remove the hock by cutting through the joint of the femur and tibia/fibula.
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.