--->

--->

- lard the roast with garlic, season with salt and pepper
- in a roaster and on high heat, fry the roast and large vegetable pieces (onions, carots, leek) in sunflower oil from all sides until brown;
- put fresh thyme and rosemary onto the roast, close the lid, and put the roaster into the oven pre-heated to 250°C; immediately turn down the temperature to 175° C;
- let it roast for about an hour; check from time to time that there is just enough liquid in the roaster that the roast will not burn from below (if necessary, add a bit of water);
- after taking out the roast, let it cool down a bit before cutting (across the fiber);
- you can add some water, cream, or sour cream to the sauce (to have more of it)

Ideally, serve with “Spätzle” = homemade southern German egg-noodles.