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NotThamesWater-
None of that. Salted the skin before the fridge, in the fridge for about 36 hours, patted it dry and then salted it again. 1 hour out of the fridge before it went in, 3 hours at 160 (fan oven), then just 15 mins on high had it puffed up and crispy like that.
4kg was the post fridge weight, so cooked for 1 hour less than expected, meat thermometer suggested it was over cooked, was up to 80-85 degrees in parts but was so juicy inside so didn't taste overcooked at all.
NurseHolliday
The butcher had already taken the liberty of scoring it diagonally so I scored cross hatching, I was pulling off bits and eating them like pork scratchings