Hobbit-style roast suckling pig

Ingredients for 4 servings:

• 1 kg suckling pig (rolled roast)
• 2 carrots
• ½ stalk(s) leek
• 1 clove(s) garlic
• 2 tbsp clarified butter
• Salt and pepper, pepper, dried marjoram
• Marjoram, dried
• 2 sprigs of marjoram, fresh
• 2 stalks of thyme, fresh
• 2 sprigs of rosemary, fresh
• 2 bay leaves, fresh
• 400 ml broth, or 200 ml beer and 200 ml broth

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 5 minutes

Preheat oven to 200°C (top/bottom heat). Wash the roast, pat dry, and rub with salt, pepper, and marjoram. Peel and finely chop the carrots. Wash the leek and cut into larger rings. Tie the herbs into a bouquet garni. Heat clarified butter in a roasting pan and sear the roast on all sides. Add the vegetables and deglaze with all the liquid. Add the bouquet garni and cover. Place the roasting pan in the oven and cook for 2.5 hours. After 1.5 hours, remove the lid and finish cooking uncovered. While it’s cooking, baste the roast frequently with the juices. Then remove the roast from the roasting pan and let it rest for 10 minutes, ideally wrapped in aluminum foil. While it’s resting, strain the juices and use them to make a sauce of your choice. Roast potatoes or potato dumplings go best with this.