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

Bring the meat to room temperature 30 minutes before cooking.

Score the skin and dry the meat with kitchen paper.

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.

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

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

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

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

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

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

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

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

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

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