Meat Roulade

Remove the skin and separate the meat from the bone

Cut the meat into small pieces and pound it

Add salt, black ground pepper, and garlic

Do the same with the skin

Use 1 teaspoon of salt for both the meat and the skin

Rub most of the garlic onto the meat and a small amount onto the skin

Season with black pepper to taste

Mix the meat thoroughly with all the spices

Rub the spices onto the skin

Lay the meat on the skin and roll it tightly into a roulade

Wrap it in several layers of plastic wrap like a piece of candy

Refrigerate overnight so the meat marinates well

In the morning, remove it and place it in boiling water, you can add a bay leaf

Reduce the heat, cover with a lid, and keep the water at a bare simmer

Cook for 4 hours