I think this recipe, published by the Women’ Weekly in 1974, shows how differently we buy meat these days – no need to ask the butcher to remove the bones, its already done for you now.  That’s great, but I don’t like the way its wrapped in netting.  I find that it sticks to the crackling and is hard to get off.  Laying the meat out, stuffing it and then tying it with cooking string like this recipe suggests is a much better idea.  I’ve included the apple sauce recipe although it’s not like Mum’s version.  She left out the cloves and lemon and always put a knob of butter in after she’d pureed it.