preheat oven to 190¤c

fry onion and cranberries for 7-10 mins. cool then add chestnuts, bread crumbs, sausage meat, sage, orange and seasoning

unroll the pork and carefully remove the rind

score the rind, cut into thin strips and pat dry with kitchen paper

place pork fat side down and butterfly it

place the stuffing in the middle and re-roll the pork securing with butchers twine

line the roasting tray with large foil

place the pork in the tray stuffing side up and cover with more foil.

place in oven and roast for 25 mins per 1/2kg (2.5 hours for 3 kg joint)

place ring on a baking tray and sprinkle with salt

add rind to oven when 1 hour remains. turning occasionally.

20 mins before the end remove the foil to allow the joint to brown

rest the meat for 20 mins before carving and serving