I would start it at 240deg for about 20-25 min.....I would then turn the heat down to 200 and continue to roast for a further 30 min per pound. Score the fat and rub with garlic and lots of freshly ground pepper.
The internal temp should be AT LEAST 75 DEG.......as it is pork and you may prefer it well done,aim for 80+ deg. and higher won't hurt..Always check at the thickest part of the meat, and in several places as it may not cook evenly.
place in tray and rub pork with oil and sea salt,put ure oven at 230 degreesb till mega hot!!!,and add water to the bottom off the the r0asting tray,cook till the fat cooks crispy say 20 25 mins at that heat then lower to 190 200 degrees, make sure that there is always some water at the bottom of the roasting tray,cook for say 40 minutes until juices run clear!!!
An instant tead meat thermometer should ultimately read 185 degrees F (I'm in the U.S., you'll have to do the math) but the roast should be taken from the oven at about 175 to 180 degrees since it will continue to increase after removal from oven...
If the skin has been scored pour boiling water over it (only the skin). It will open up the scores. Saw a chef on tv do it and have done this to roast pork ever since. Then rub the oil and salt into the skin before putting it into the oven - also put water in the bottom of the tray. Enjoy/
evedawn glad it went well, dont you think that there isnt enough fat on some meat now especially beef, and i love the juices that run off, mucky fat dip some bread in it delicious!!