Glazed Mini Pork Gigot Joint

Succulent, Hand-Tied, and Ready to Roast

The Cut: Tender, lean pork with just enough marbling for a juicy finish.

Prep Time: Zero. Simply take it and pop it in the oven.

Weight Approx 1kg (Feeds 3-4)

Cooking Instructions: The Perfect Herb-Glazed Pork Roast
For the best results, we recommend a “low and slow” start followed by a quick blast of heat to finish the glaze.

1. Preparation
Take the Chill Off: Remove the joint from the fridge about 30 minutes before cooking. Bringing the meat to room temperature ensures an even cook.

Preheat: Set your oven to 180°C (160°C Fan / Gas Mark 4).

2. Roasting
The Pan: Place the joint (you can leave it on the parchment paper provided!) into a small roasting tin.

The Time: Roast for approximately 30–35 minutes per 500g, plus an extra 20 minutes.

Tip: For a 1kg joint, aim for about 80-90 minutes total.

The Finish: In the last 10 minutes, you can turn the heat up to 200°C if you want to caramelize the herb glaze further.

3. The Golden Rule: The Rest
Resting: Once out of the oven, transfer the pork to a warm plate and tent it loosely with foil.

Duration: Let it rest for at least 10–15 minutes. This allows the juices to reabsorb into the meat, making it much easier to carve and incredibly succulent.

Bel’s Secret for Extra Flavour
“While the meat is resting, pour the juices from the roasting tin into your gravy. The herb and garlic infusion from our glaze adds a massive depth of flavour that you won’t get from a cube alone!”