Salt the meat (1/2 kg) and sprinkle it with black pepper and grated horseradish (2 tbsp). Distribute the cloves of marinated garlic (1 clove) evenly over it.
Roll the meat up tightly and secure it with kitchen string or pin it with wooden toothpicks. Place it in a greased small pan.
Pour in a little water and cover the pan with foil so that there is no air access. Bake the meat over medium heat for 3 hours.
Then remove the pan, take off the foil and finish baking the roll until it gets a golden crust. From time to time baste it with the sauce from the baking or with white wine.
