Leg Roast (ham roast)

The leg roast is a traditional centerpiece cut: the fresh, uncured version of what becomes ham. It is leaner than the shoulder, but on a Mangalitsa it still carries enough marbling and fat to roast beautifully when treated with care. Score the fat, season it simply, and give it steady heat until the outside crisps and the inside stays juicy. This is a Sunday-dinner cut — old-fashioned in the best sense. Raised slowly on Okanagan pasture, it reflects the farm’s patience from the first slice.