Bring the meat to room temperature. Preheat oven to 220ºC/430ºF/Gas 7.  Place caraway seeds and garlic on a chopping board, drizzle with oil and chop together finely. Rub the meat with the garlic mixture, then sprinkle over the salt and season with pepper. Place in a roasting tin in the middle of the oven, and roast for 20 minutes.

Reduce the oven temperature to 180ºC/360ºF/Gas 4. Add the vegetables, potatoes and water and roast for a further 70-80 minutes.  Remove the tin from the oven, cover with foil and leave to rest for 10-15 minutes.

While resting preheat the grill to a high temperature. Then place meat under the grill to crisp up the crackling. Carve and arrange on preheated plates along with the roasted vegetables and potatoes.