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Pork, Leg of, Roast, to Carve

In carving either the roast leg or loin of pork the knife must follow the direction of the lines scored by the cook before the meat was roasted, on the skin which forms the crackling. This skin is too crisp to be conveniently cut through. It usually happens that the lines scored on the roasted leg of pork are placed too far apart for single cuts. In order therefore to cut thin slices from the meat, raise up the crackling. The seasoning should be placed under the skin round the shankbone. Often, however, sage and onion are sent to table separate from the joint.