Pork Gigot


The gigot comes from back leg; the same part of the animal as your Christmas hams. It makes a lovely and flavoursome roast. Gigot cooks slightly quicker than other pork roasts. Begin with a nice high heat to crisp the skin, about 200ºC, then lower to around 180ºC to finish off.

Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours (or longer for larger roasts) until completely thawed. Prepare once defrosted.

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