Let meat rest to room temperature before preparation.
Dry the skin really well, with a paper towel. Score the skin with a very sharp knife.
Use a mortar and pestle to grind up the rosemary, 2 cloves of garlic, fennel seeds and salt and pepper.
Add 1 tbsp oil. Rub the salt and herb mix into the score lines.
Rub the remaining mix on the base of the meat. Heat oven to 230c.
Add the rest of the oil to a heavy based roasting dish, add the pork, sprinkle with some additional sea salt and cook for about 40 minutes.
When the crackling starts to puff and bubble, remove from oven and baste with the pan juices.
Add remaining garlic and lemon wedges.
Reduce heat to 160c and return to the oven for 1 hour.
Remove from the oven, baste and add the chopped veg to the baking tray.
Turn them to coat with the pan juices and return to the oven again for another 1 hour.
Remove from the oven and allow the meat and allow to rest.