Pork legs from younger pigs

After an invasion of wild pigs, we have a number of legs in our freezer, (and a few other cuts and mince, sausages etc). I would normally slow roast pork leg and do something like pulled pork, but these are small and lean, maybe 0.8 kg. They are frozen whole and on the bone, but are skinned. They will need thorough cooking, being wild meat.

Are small lean legs still appropriate for slow roasting? If so, do I need to add fat somehow to keep them moist? Would they be better stewed like I would do with lamb shanks?

submitted by /u/HawkspurReturns
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