Leg roasts (inside and outside round and leg tip) come from one of the hog’s three major leg muscles; cured smoked ham also comes from one of these three muscles.
Did you know?
- In grocery stores, roasts are usually sold boneless, rolled up and tied, making it easy to slice the meat into rounds (as long as it is left tied up until it is ready to be cut).
- The inside round cut is lean and considered the most tender part of the leg.
- Inside and outside round roasts have a very fine texture and a mild flavour, so we suggest using a marinade, fruit stuffing or sauce to enhance the flavour.
- To cut a roast, simply slice each section against the grain to the desired thickness with a sharp knife.
- Leg roasts are popular in Quebec and can be found in any grocery store.