Described as chump and offered as an alternative to leg, which the butcher preferred not to cut into for such a modest cut, that is to say around 2 kilos. Cut off the back end of a side of pork and I suppose that the bones of view are part of the pelvic girdle. We will know more in a day or two.
Roughly two and a half hours at 200C, with a slight dip in temperature for the fourth fifth of that time, at which point I had thought two hours would be enough. The skewer ruled otherwise.
Very good it was too, the first time we have had such a joint for a while. The first visit to the butcher for a while too, with the last visit not being for a proper joint at all. See reference 2.
The only solecism was carving with a kitchen knife rather than a carving knife, my only excuse being that the kitchen knife being blue steel rather than stainless steel is a lot easier to sharpen than the carving knives, at least those in our possession.
Saucepans from Aga, the people perhaps better known for their gas fired replica ranges. A company once proud to be British, now a member of the Middleby family. See reference 3.
Reference 1: http://www.masterbutchersepsom.co.uk/.
Reference 2: http://psmv2.blogspot.co.uk/2016/01/sussex-pie.html.
Reference 3: http://www.middleby.com/.
Group search key: bpa.
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