Ingredients: - 
2-3 tsp Olive oil
2 tsp Salt
2 ½ kg -3 kg pork roast leg, bone in
2 fresh rosemary sprigs, broken into small pieces
2 Tbsp flour
1 cup stock  
METHOD: - 
Preheat the oven to 200°C.
Pat the meat with paper towels. Using a very sharp knife, make diagonal scores in the skin 5–10mm apart and 3mm deep.
Put the meat in a roasting pan and rub the olive oil, salt, and rosemary over the whole leg.
Place the pork in the centre of the oven and cook for 30 mins until the skin starts to crisp, then reduce the oven temperature to 180°C.
Every 30 mins, baste the pork with the fat from the bottom of the roasting pan.
Allow 20 mins cooking time per 500g. Remove from the oven once the crackling is well blistered and bubbled, and the juices run clear when the meat is pierced with a thin knife.
Allow the meat to rest in a warm place for 10-15 mins before carving. Serve with apple sauce, gravy, and seasonal vegetables and place on the xmas table.