First, finely chop the roast meat and mix with lard.
Peel, press or finely chop the garlic cloves.
Season the spread with garlic, salt and pepper.
Related Recipes:
Lavant Valley Must RoastRub the roast with salt, pepper, thyme, marjoram, caraway seeds and crushed garlic, cover with cling film and...
Franconian Roll Roast with Grape SauerkrautPreparation (about 60 min): Cut pork loin from the butcher into a flat roll roast piece. Strip the sausage...
Lacquered Roast Pork on Pointed CabbageFor the lacquered roast pork on pointed cabbage, first season the pork loin with salt, pepper and marjoram...
Stuffed Virgin Roast with Stuffed Tomato and Spinach Rice NoodlesFor Stuffed Virgin Roast with tomatoes and spinach rice noodles, rinse the Virgin Roast, Loin Roast and Pork...
Roast Pork with LeeksClean the leeks, rinse and cut the stalks in half lengthwise. Rinse the flesh, dry it. Peel garlic and cut...
English Roast Beef with Marjoram and Strawberry GratinCut the fat layer from the meat down to the tendon layer with a sharp kitchen knife and score it crosswise...
Brasato Al VinoFor the recipe Brasato al vino, first peel the onion and slice it with the cleaned carrots. Also peel and...
Roast Beef with Bread DumplingsFor the roast beef with bread dumplings, peel the onion and carrots. Cut both into small pieces. Cut the...
Lorenzas Ragù Di Carne – Lorenzas Meat Sauce(*) Makes just under 1_liter. Lorenza De’ Medici: In Italy there are about as many different meat sauces...
Bonna Core, Salt Meat and Potato DumplingA bean recipe for every taste: Bonnakern: Soak (a good twice as much water as bean seeds). A day later, soak...