Don't know your Brisket from your Fore Rib?
Butcher Lawrence Perry explains all.
(Click on the diagram.)

Roasting Meat at 180°C (350ºF) Gas Mark 4 approx

Calculating quantities of meat needed
Although this can vary depending upon age, taste and appetite, as a guide allow;

Shoulder (Hand & Spring)
The shoulder is boned and rolled to produce a roasting joint.
It can also be used diced or minced for your favourite recipe.
Back to the top

Loin
Produces succulent pork chops which can be grilled, fryed or baked.
Also boned and rolled it makes a beautiful joint.
The loin is also used in curing to produce our back bacon.
Back to the top

Belly
Can be sliced and used with marinades to produce lovely spare ribs.
Belly tends to be rather fatty so grilling & frying is recommended as opposed to braising or using in stews.
Joints are usually boned and rolled.
Back to the top

Chump
Chump chops come with the bone in, chump steaks are boneless.
They provide a very meaty dish and can be cooked by grilling, frying or roasting.
Back to the top

Fillet of Leg
The whole leg is split into two joints, fillet end and shank (knuckle)end.
The rind is scored to make super crackling. Boneless joints are very popular.
It can also be sliced to make pork steaks for grilling or frying.
Back to the top

Knuckle or Shank End
This is boned and rolled as a roasting joint.
Back to the top