I've got about 2 pounds of meat from pork leg, no bone, no skin, in one piece. Please help me with ideas what to do with it. I think I should roast it, but without skin? It's quite lean. Also, I'm feeling too lazy to cube it up or grind it for several recipes... I think it's not cut well for schnitzel or steaks either. How should I prepare it whole or nearly whole without skin? Thanks!