Season the scored joint and place onto some bones or on a trivet in a roasting tray. Coat with the oil, rubbing it into the skin, and place in the oven at 220°C, reducing the temperature after 20 minutes to 180°C. Roast for 1 1/2 hours, basting occasionally, ensuring that it is well done and the juice runs clear.

Remove from the roasting tray and retain, preferably standing on a wire grid for 20 minutes before carving. Any juices collected should be used in making the gravy.

Place the roasting tray on the stove and heat gently, allowing the sediment to settle.

Drain off the fat, leaving the sediment in the tray.

Add the brown stock and allow to simmer gently for a few minutes.

Strain through a fine conical strainer into a saucepan, reboil, skim off all traces of fat and season to taste.

Remove the crackling and cut into pieces. Carve the leg across the grain, allowing one thick or two thin slices per portion, together with a piece of crackling.

Arrange slightly overlapping on an oval flat dish, coat with some of the roast gravy and serve garnished with the picked watercress.

Serve the remainder of the roast gravy and the Apple Sauce in sauceboats.