Summary

Ingredients

• 1 knuckle veal (s), or knuckle pork, approx. .5 kg
• 6 clove (s) garlic
• 100 ml oil
• 1 tablespoon mustard, coarse-grained
• 1 teaspoon pepper, coarsely ground
• 1 lemon (s)
• salt

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Instructions

1. Mix together lemon zest, lemon juice and oil. Squeeze the garlic. Add the mustard and pepper. Put the knuckle in a roasting or freezing bag. Pour in the marinade and close the bag close to the piece of meat. Spread the marinade well over the meat by turning and turning the bag. Let stand in the refrigerator for at least 3 hours, but better overnight. Turn occasionally.
2. Take the knuckle out of the bag and put the marinade in a bowl and be sure to keep it. Salt the knuckle all around.
3. Do not grill too close to the embers for about 1 1/2 hours. Brush with marinade regularly. The knuckle is ready to serve when the meat around the bone begins to loosen.