Ennstal Holiday Mustard Roastl

For the Ennstaler Feiertags-Mostbratl, remove any sinews from the roast lung and season it well all over with salt and freshly ground pepper. Now cut the smoked bacon into sticks and lard the lung roast with them on one side. Then line the bottom of a suitable roasting pan with the bacon slices in a regular pattern, on which the soup vegetables cut into leaves and the onion cut in the same way are draped.

Preheat the oven to about 200°C. Place the lung roast in the oven with the unpeppered side down and roast for between 30 to 40 minutes (English) and 1 hour, basting frequently, depending on the desired cooking point. Lift out the finished roast lung roast, keep it warm and let it rest for at least another 15 minutes.

For the must sauce, first remove the vegetables and bacon. Then add a little soup to the roast residue. Then stir in the brown bread crumbs, flavor with bay leaf and lemon juice and pour in the must. Boil down the sauce until it has the desired plumpness. Slice the lung roast, arrange and cover with the must sauce.

Serve the Ennstaler Feiertags-Mostbratl with potatoes or bacon dumplings and green salad.

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