Leg

Pork hind leg (known as gigot in Scotland) may be roasted or alternatively, pickled and boiled and eaten with pease pudding (a mash of green split peas). However, it is usually divided into two joints: the shank (or knuckle) end and the fillet end.

Shank End

The shank or knuckle end of the leg (also known as hough in Scotland) is cut from the lower part of the leg. It may be boned, stuffed, rolled and roasted, or it can be cooked on the bone by roasting or boiling. When roasting on the bone, it is a good idea to cover the thinner, bonier section of meat with tinfoil halfway through the cooking process to allow the meatier end to cook more fully.

Fillet End

The top end of the hind leg may be roasted whole on the bone or cut into lean slices approximately 1-2.5 cm (½ - 1 in) thick. These slices can be cooked in the same way as a steak, by grilling or frying. The meat may also be cubed to use as kebabs.