Here is another roasted meat idea, for a special sunday or midweek meal.
1 Medium-Large Leg Of Pork, de-boned-But make sure to keep the bones to make the gravy for the pork.
A Small Bunch Of Rosemary and Thyme chopped
A Mix of Salt and Black Pepper-Mix half to one tablespoon of salt and pepper, depending on size of the joint.
3-4 Drops of Liquid Smoke(Optional)
2-3 Cloves Of Garlic crushed
Firstly,wash the meat in lemon juice and water,and drain.Pat dry if neccessary.Mix together a tablespoon of the salt and pepper mix,the chopped herbs,liquid smoke(If using),and garlic with a little oil(Around 50-100mls) and rub onto the joint.If possible,leave to marinate overnight to absorb the flavours.
Preheat the oven to 200 degrees and leave the meat to cook for 20 minutes, turning halfway through the cooking time. Lower the heat to 160 and leave to cook for one and a half hours,cover with foil,and check that the meat is cooking.Put a knife or skewer into the thickest part of the meat,and if the juices run clear,and the meat is tender,then it is cooked.If there is blood, then cook for at least 30-45 minutes. If there is fat on the outside which could be used as crackling,then turn up the heat to 200 degrees for 30 minutes or until crispy.Leave the meat to rest for 20 minutes before slicing. Serve with roast potatoes/cassava, spring greens/spinach or shrimp rice,with gravy.Enjoy!!