Step 1

Line a large deep roasting dish with foil to hang over the sides.

Step 2

Bring the meat to room temperature 30 minutes before cooking.

Step 3

Score the skin and dry the meat with kitchen paper.

Step 4

Rub half of the salt into the skin. Leave for 30 minutes then wash off the salt with cold water and dry the skin with paper towel.

Step 5

Rub the skin with the oil and sprinkle over the remaining salt.

Step 6

Place the meat in the roasting dish and scrunch up the foil to protect any areas of meat while leaving the skin uncovered.

Step 7

Calculate the cooking time by allowing 30 minutes per 500g, (approx. a pound), plus an extra 30 minutes.

Step 8

Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.

Step 9

Roast in the oven for 20 minutes then reduce the heat to 180 C / 350 F / 160 FAN / Gas 4.

Step 10

Continue roasting then remove the meat from the oven 30 minutes before the end of the cooking time.

Step 11

Pull the foil away from the meat, remove the crackling and set aside to cool.

Step 12

Trim off any excess fat if you wish, to leave an even layer.

Step 13

Mix together the honey and mustard in a small bowl and use a pastry brush to cover the meat.

Step 14

Return the meat to the oven for the final 30 minutes to bake the glaze.

Step 15

Rest the meat for 30 minutes in a warm place before carving if serving hot.