Method

To get a good, crunchy crackling you need to score the layer of skin with a sharp craft knife or similar making 15- 20mm squares.

Season the skin with sea salt rubbing it well into the skin, followed by olive oil.

Heat the oven to 220 °C. Lightly oil a roasting tin and put it in the oven to get hot. We also recommend pre-oiling the Roasteasy by placing it in the bottom of a stainless steel bowl, add a desert spoon of olive oil and swirl it around to allow the oil to coat the Roasteasy.

Once the roasting dish is hot, add the Roast skin side up and cover with the Roasteasy. Roast for 25 – 30 minutes at 220 °C

Reduce heat to 160 °C and roast for a further 30 minutes per 500gram or until a meat thermometer reads 76 ° C (170 °F)

You can now turn the oven to grill and with the Roasteasy still in place, grill the skin at high temperature until you achieve a really crisp and golden crackling. At this point the Roasteasy will prevent splattering and reduce the risk of burning.

Let meat rest for 10 minutes before removing the crackling and carving.

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