Pork Leg with Lime and Herbs

WA boneless pork leg, marinated in Spanish olive oil, garlic, Margaret River white wine, and lemon juice. This pork leg is seasoned to perfection, highlighting its natural flavours with a refreshing citrus touch.

> This item requires cooking. Cost is per unit, not by weight.
Order until 15th December to avoid disappointment. Christmas Menu orders will be available for pickup from 19/12 to 24/12.

• We do not personalize items.
• This menu is not gluten- or dairy-free.
• Last day to place orders is Monday, 15/12 by 10:00 p.m.
• Products must be picked up at Churras Perth (149 Brisbane St, Perth).
• Photo for illustrative purposes only.

COOKING INSTRUCTIONS

1. Preheat the oven:
   • Preheat the oven to 180°C (350°F).
2. Prepare the pork leg:
   • Remove the pork leg from the vacuum bag and pat dry.
   • Place the pork leg on a rack in a roasting tray with the fat side facing up.
3. Roasting:
   • Roast the pork leg for 1.5 to 2 hours, or until the internal temperature reaches 70°C (160°F) using a meat thermometer.
4. Resting:
   • Let the pork leg rest for 10-15 minutes before slicing to allow the juices to redistribute.
5. Serving:
   • Slice and serve with your favorite side dishes.