Spreewald herb-stuffed veal roast with sour-cream potatoes

Heat a conventional oven to 200 °C. Butterfly the veal without cutting it apart, then flatten between sheets of baking paper with a mallet to an even thickness of about 1 cm. Wash and dry the parsley, pick the leaves. Peel the garlic. Chop parsley and garlic and combine with breadcrumbs, marjoram, 4 g salt and 0.5 g pepper. Spread all the filling on the meat, roll tightly and tie at regular intervals.

Peel the potatoes. Slice them about 3 mm thick. Mix with the reserved 200 g sour cream, 2 g salt and 0.5 g pepper. Spread in a small baking dish in a shallow layer and bake for about 45 minutes until tender inside and browned at the edges. Time this bake during the veal roast so both components are served hot.

Melt the lard in an ovenproof sauté pan and brown the roll on all sides for about 10 minutes. Roast with all the pan juices for about 60 minutes, basting regularly. Check the centre of both meat and filling: at least 75 °C for 30 seconds. Extend according to diameter. Transfer the veal to a clean platter and rest for 10 minutes, retaining all juices.

Strain the pan juices, add all resting juices and stir in the reserved 100 g sour cream. Warm gently without boiling hard. Remove all string, slice and share all the meat, sauce and potatoes.