Peel and quarter the garlic. Lard the roast with it, i.e. slightly score the meat with the tip of a knife and press the garlic pieces into the meat.
Mix the mustard and herbs to make a marinade. Brush the roast with the marinade.
Put it on a skewer or in a grill basket. Sear well close to the embers.
Then grill at medium heat and at a greater distance from the embers for about 1 3/4 to 2 hours. Baste again and again with the escaping roasting juices.
Use a meat thermometer to measure the degree of doneness.
Cover and keep roast warm for 10 minutes before carving. Season to taste on the plate.
Preparation Tip:
It goes well with dumplings or fried potatoes.
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