About @import url("https://www.desercart.com/static/froala_style_v2.min.css"); A large joint, on the bone, more usually boned out and divided into more manageable-sized joints. This is one of the most commonly bought and most popular joints for roasting because of its leanness, but is also the joint responsible for the perception that roast pork is dry and that its difficult to make good crackling.
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