New Zealand Pork Leg (bone-in) is a classic roast that’s leaner than pork shoulder, but still delivers juicy, tender meat. And who doesn’t love crackling? The bone helps lock in flavour and gives the roast that traditional look and taste everyone loves. ● Packed with: Lean protein, iron, selenium, B vitamins (especially B1 and B12) and zinc. ● Cook options: Roast low and slow for juicy meat and crispy crackling, or try it in the slow cooker (just remove the skin). ● Prep process: Score the skin, pat dry, salt generously, and bring to room temp before roasting. Meal inspiration: ● Classic roast pork with crackling: The ultimate comfort kai - just try not to fight over the crackling! ● Leftover pork sliders: Stack fresh bread with slaw and mustard and meat. Easy as. ● Pulled pork: Pop in the slow cooker to get juicy pulled pork and pile onto a soft bun for a serious flavour experience. Storage tips: Keep chilled in the fridge and use by best-before date, or freeze for up to 6 months