PORK Scotch Fillet Roast

A boned and rolled shoulder of pork with the skin scored and laid over the top, so it crisps into crackling as the roast cooks and lifts away easily when you carve. Shoulder carries more fat than loin, which keeps it juicy through a long cook and makes it forgiving if you lose track of time. Have it plain, or stuffed with prunes, apples and apricots. Rub the rind generously with salt, start at 230°C for 25–30 minutes to blister the crackling, then reduce to 180°C for the remainder — roughly 45–50 minutes per kilo. Rest for 15 minutes before carving. Roasts vary in size, so ask us for a cooking time matched to the weight you've chosen. For a leaner roast with a finer grain, try our Pork Loin Roast. Prepared fresh daily by our butchers at Windsor Meats Malvern. Available from 1kg through to 3kg.