[mr.pitt]

Your butcher has advised well, They will roast ok i would have thought been lean such as the leg or the loin, as for sausage with them being lean is to use the shoulder and belly as these are the fattier cuts from the pig and if not wanting to much sausage from the batch maybe make some burgers from the mix also. as for various products you could produce from your pigs is dependant on eye piece size of the  loin you could produce some nice lean dry cure bacon and also hams. also different breeds store fat differently maybe look at a breed that produces a nice layer of back fat but is a small breed for the size you want to produce joint wise. Hope this helps.