How to cook
Pick out a clod with a layer of fat on top, use a knife to make rhomboidal cuts on it.
Rub the clod well with the aromatic mixture. Cover the meat with aluminum foil on top and leave it to marinate overnight.
The next day, leave the meat at room temperature and put it in a preheated 428°F (220 °C) oven for 1/2 an hour.
Lower the oven to 302°F (150 °C) and bake another 150-180 min.
Take the cooked meat out, wrap it with aluminum foil and after 1/2 an hour, cut it into portions.