Summary

Ingredients

• 1 kg suckling pig (roll roast)
• 2 carrot (s)
• 0.5 stick ½ leek
• 1 clove garlic
• 2 tablespoon clarified butter
• Salt and pepper, pepper, dried marjoram
• Marjoram, dried
• 2 stalks marjoram, fresh
• 2 stalks thyme, fresh
• 2 stalks rosemary, fresh
• 2 bay leaves, fresh
• 400 ml broth, or 200 beer and 200 broth

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Instructions

1. Preheat the oven to 200 ° C.
2. Wash the roast, pat dry and rub with salt, pepper and marjoram. Peel and chop the carrots. Wash the leek and cut into coarser rings. Tie the herbs in a bouquet.
3. Heat the clarified butter in a roasting pan and fry the roast on all sides. Add the vegetables and deglaze with all the liquid. Put in the bouquet of herbs and put the lid on.
4. Put the roaster in the oven and cook for 2 1/2 hours.
5. After 1 1/2 hours remove the lid and finish cooking uncovered.
6. During the open cooking time, douse the roast with the gravy several times.
7. Then take the roast out of the roaster and let it rest for 10 minutes, ideally wrapped in aluminum foil.
8. Strain the farce during the resting time and prepare a sauce from it according to your own taste.
9. Roasted potatoes or potato dumplings go best with this.