Thin lard roll with skins in the oven

12 servings
1 day

How to bake a thin lard roll with skins in the oven? Prepare the necessary ingredients for this. To make the roll, choose the fat of a small thickness so that it is with the skin. Any meat can be taken into filling. It can be chicken, beef, veal or, like my pork. Choose boneless meat.

Cut the lard along the entire piece, not reaching the end quite a bit, so that it turns out to open the lard as a book.

Separately, cut the meat into thin layers and spread it into one layer. Sprinkle everything with salt, ground pepper and paprika. Take the amount and composition of spices to your liking.

Peel the garlic from the husks and pass through the press. Spread the crushed garlic evenly over the meat.

Roll the meat and lard into a roll so that the skin is on the outside of the roll. Tie the roll tightly with thread.

Wrap the roll in multiple layers of foil. For reliability, you can still place the roll and in the casserole bag. In this form, leave the roll to marinate for 4-6 hours.

For baking, place the roll on a baking sheet and place in the oven, preheated to 160 degrees, for 3 hours. After this time, remove the roll from the oven and cool. Don't unwrap! As such, put it in the fridge overnight.

In the cold, the roll will set and keep its shape well. Remove all foil from the roll and trim the threads.

The roll is ready! Cut it into circles, place it on a dish and serve it to the table. Nice treat!