A whole leg of pork is invariably the most economical cut, as the cost per kilogram tends to be one of the lowest price points in the pork carcass. Most supermarkets and retailers sell legs of pork in halves or even thirds, as a whole leg is a very big cut of meat and can produce up to 25 or more servings. The leg has big bones inside it; have these removed before roasting as this will make it more manageable. Butcheries and supermarkets tend to charge more for boneless pork leg roasts that are preprepared and packaged. We suggest that you purchase a pork leg with the bone in, pay for it and then take this cut back to the butchery counter with your proof of payment and ask them to debone it and place it in some netting to create a well-shaped and manageable roast. You can even take the bones home to make stock or use them in a flavourful soup. A leg of pork has four main muscles that can be separated by skilled butchery staff; these can be shaped and tied with string to form four different economical roasts: