Lavant Valley Must Roast

Rub the roast with salt, pepper, thyme, marjoram, caraway seeds and crushed garlic, cover with cling film and leave to rest overnight. The next day, melt lard in a roasting pan, place roast with cloves, bay leaf and onions cut into coarse pieces and roast in preheated oven at 200 °C for 1 1/2-2 hours, turning once. In the meantime, baste the roast repeatedly with must and its own juices. As soon as the roast is cooked through (when piercing with a metal skewer, only clear juice should come out), lift it out, wrap it in aluminum foil and let it rest for a while. Meanwhile, strain the gravy and let it reduce to the desired consistency. Slice the roast and spread with the gravy.

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