Larded Shoulder Roast
A whole shoulder (pork, veal or lamb) studded with garlic and carrot, coated in mustard-ketchup-mayonnaise and slow-roasted.
Ingredients
| 1 kg | whole shoulder meat (pork, veal or lamb) | |
| 1 head | garlic | |
| 1/2 | carrot | |
| 10 | black peppercorns | |
| 1 tbsp | 15 ml | mayonnaise |
| 1 tbsp | 15 ml | mustard |
| 1 tbsp | 15 ml | ketchup |
| 50 ml | wine | |
| 50 ml | water | |
| — | salt and vegetable oil |
Instructions
Wash the meat and pat it dry with kitchen paper. On the outer side, score the skin in a criss-cross (square) pattern. On the inner side, make small pockets throughout the meat with a sharp knife and lard them with peeled garlic and finely chopped carrot. Place a peppercorn in each pocket. Coat the whole piece of meat with the combined mustard, ketchup and mayonnaise. Place in an ovenproof dish, salt it, and pour over the fat, wine and water. Cover the dish with a lid or foil and bake about 1.5 hours, starting at 230C; once it browns, reduce to 180C. Finally, roast uncovered without lid or foil until golden. Serve the hot meat sliced into portions with a garnish of your choice.