Roast Pork with Baked Apples

• 1 (2½–3 lb) (1–1½ kg) piece pork sparerib
• salt</

Check the weight of the joint to calculate the cooking time, and make sure that the rind is well scored. Wipe the joint and rub the skin over with salt. Set in a roasting tin with the lard. Place in the centre of a hot oven (425°F, 220°C or Gas No. 7) to seal the joint. Baste with the hot fat and, when the fat begins to spit, lower the heat to moderate (350°F, 180°C or Gas No. 4). Roast, allowi