Suckling pig roll roast

Ingredients for 8 servings:

• 2 rolled roasts of suckling pig, in a net (approx. 2 kg)
• 4 large carrots
• 1 leek(s)
• 1 ½ tsp, heaped thyme
• 1 ½ tsp, heaped rosemary
• 1 ½ tsp, heaped sesame seeds
• 1 ½ bottles of beer, dark
• 1 ½ liters of marrow bone broth, homemade
• Mustard, medium hot
• salt and pepper
• Sauce thickener

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 3 hours; Total time approx. 7 hours

Wash the meat and rub it dry. Season with salt and pepper, and rub it thinly with mustard. Sear the rolled roast on all sides. Roughly chop the carrots and leeks. First, deglaze the meat with half a bottle of dark beer and bring to a boil for about 1 minute. Add the remaining spices and ingredients and pour in the stock. Season with salt and pepper. Cover and simmer on the stovetop for about 2 – 2.5 hours. Let the meat rest in the stock for about 3 hours or longer so that the rolled roast absorbs the flavor of the sauce. Strain the sauce through a sieve and thicken with a sauce thickener. Brussels sprouts and potatoes go well with this.