Preheat oven in good time to 180 °C (convection oven: 160 °C , gas: level 3).
Rinse the roast and rub dry. Season with salt and pepper.
Heat lard in roasting pan, brown meat in it all around. Add onion and garlic and sauté.
Add lemon and cook in the heated oven at 180 degrees for about 50-60 minutes. In between, pour wine a few times.
After half of the cooking time add tomatoes, rosemary (and possibly spruce branch).
At the end of the cooking time, remove the rosemary and spruce branch, remove the roast from the sauce and keep warm.
Pour the rest of the wine and clear soup, add the syrup and let the sauce bubble up heartily.
Cut the roast into slices, serve with the sauce, garnish with rosemary and serve with roast potatoes.
Source Difference: In the ingredients, rosemary is listed as 1 1/2 bunches, but in the recipe text, only 1 bunch.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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