Heat lard in a heavy roasting pan. Sear the meat in it on all sides.
Season with pepper and salt. Add onions and carrot. Cover and cook for one hour at a moderate temperature with the lid slightly tilted. In the meantime, turn the meat a few times to the other side.
Keep the meat warm. Cut into slices before serving.
Prepare a sauce from the mixture.
It goes well with almost everything.
Related Recipes:
Korean Pork RibsSeparate the garlic and ginger from the peel and chop very finely. Mix with sugar, soy sauce, paprika paste...
Chicken Breast with Honey Vinegar Sauce on Leek FondueRemove the skin from the onions and chop them finely. Clean the leek, cutting away the hard dark green parts...
Ramadan Soup with Lamb – HariraCut meat into 3mm thick slices, then into strips 3cm long and 3mm wide. Blanch (scald) tomatoes with boiling...
Braised Veal Shoulder Shank with Celery PureePeel and coarsely chop the onion and garlic. Wash, clean and also coarsely cut the root vegetables. Preheat...
Pheasant Breast with Rosemary and VanillaFor the pheasants: Season the poultry inside and out with pepper and salt. Heat the butter in a frying pan and...
BackeskartoffelRinse the potatoes, remove the skin and cut into thick slices. Remove the skin from the onions and cut them...
Pork Chops W. Apples & Apple BrandyPreheat the oven to 50 °C. Cut peeled onions into rings. Quarter apples, remove core and cut into slices...
Pigeon in Savoy Coat with Currant Sauce and MushroomsA delicious mushroom dish for any occasion! Remove the squab: Exactly detach the breast fillets from the...
Vegetable Pan with CheeseRinse the peppers, remove the seeds and cut into strips. Remove the skin from the carrots and cut into thin...
Beef Medallions with Calvados Sauce and Brussels Sprouts Mash1. rinse potatoes and make with peel in salted water 2o min. Clean Brussels sprouts and score the stem...