The bottom line in all catering situations is testing using a temperature probe which should always be carried out before serving to ensure the meat is cooked to the required temperature (at least 65˚) which kills off all bacteria and ensures the meat is safe to eat. We test on both shoulders and the rear legs where the meat is thickest and won’t serve until the correct temperature is met. It’s worth waiting an extra fifteen or twenty minutes if you have too, but this very rarely happens as we arrive in plenty of time and allow more than enough cooking time. The heat can always be turned down if it needs to be. Most recorded temperatures that we have are around 68-75˚c which is perfectly fine.
Hog Roast Hertfordshire