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In a small mixing bowl combine salt, pepper, allspice cinnamon and clove.
Score fat cap of roast in lines ½-inch apart, just through the fat. Spread spice rub evenly on all sides; refrigerate one hour.
Preheat oven to 325°F.
Place roast fat-side down in a cast iron pan on range top. Turn heat to medium high, searing and rendering fat for 5 minutes.
After a crust is formed, flip roast over and transfer pan to oven. Roast 30 minutes or until internal temperature reaches 120°F for medium rare.
Transfer to a carving board and rest 20 minutes before slicing.