Wash the meat, pat dry and carefully cut into the top of the fat layer in a diamond shape. The piece can be a little heavier than 1kg, but should still fit in a baking dish.
Set the oven to 80 degrees top / bottom heat.
Sprinkle the good piece neatly with salt, pepper, rosemary and thyme (all spices in about the same amount).
Do not season the sides (if necessary just with a little salt and pepper).
Chop the onion and garlic into large pieces and place around the meat in the baking dish. Then sprinkle some olive oil over everything.
ATTENTION: Do not fry the meat!
Check the core temperature with a meat thermometer. Here, as always, depending on your own preferences. I would estimate the popular medium to be around 57 ° - 62 °. You should be in this area after about 2.5 hours of baking time. The cooking time naturally depends on the oven and its own performance. If necessary, you can lower the temperature and leave the whole thing in the oven for 2 or 3 hours longer if you have to.
20 minutes before serving. Now sear the meat well on all sides in clarified butter in a roaster or pan so that it gets color. Then wrap in aluminum foil and let it relax for at least 10 minutes. Then cut the whole thing open.
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