Instructions

Prepare the meat a day in advance. Wash it well and place it in a container in which you will bake it the next day. Brush the meat with milk and season with salt according to your taste. Massage the meat a little and place it in a covered container, then refrigerate.

On the second day, massage the meat a little more, add marjoram, finely chop a shallot, slightly moisten with water, and bake. Bake the meat at 170 degrees in an uncovered container for about 1 hour. Then turn the meat and bake for 45 minutes. Then turn it again, skin side up, increase the temperature to at least 200 degrees and bake until golden.

Cut the pumpkin into crescents, hollow out the center. Cut the zucchini or root vegetables into sticks. You can add the vegetables to the roasted meat, just before the meat is baked, or lightly salt and sauté them in a pan with a little olive oil.

Those with hearty appetites can of course add potato side dishes.... Fries, roasted potatoes, or pancakes. The meal can also be complemented with various salads made from fresh vegetables, I added a salad of red beets.