* 2 kg boneless leg of Pork
* Handful of fresh Sage leaves
* 1 tablespoon Vegetable oil
* ¼ teaspoon freshly grond Cinnamon powder. A Coffee grinder is good for this
* 2 tablespoons of Demerara sugar, Jaggery or Brown sugar
* 568 ml (1 pint) of Dry cider
* 3 red skinned eating Apples

===Method===
* Check the weight of the Pork for the Meat Cooking times
* (25 minutes at 200° C per 500g + 25 minutes at 180° C)
* That's 1 hour 40 minutes + 25 minutes for a 2 kg joint
* Pat the skin dry with a Paper towel and score with a very sharp knife such as a Utility knife
* Make a paste with the Oil, Cinnamon and Sugar and spread all over the joint
* Our the Cider into the base of the Roasting tray
* Roast for 1 hour 40 minutes, spooning the juices over the joint every 20 minutes
* Core and quarter the Apples and wedge under the Pork joint
* Spoon the juices over the Meat for the final time, reduce the Oven temperature to 180° C (350° F - gas 4), [fan Oven 160° C] and Roast for a further 25 minutes until the Pork is properly cooked
* remove from the Oven, cover with Tin foil and allow to Rest for 10 minutes before carving and serving

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