Peel onions and garlic. Wash the herbs for the filling. 1 onion,
Chop 4 cloves of garlic and herbs. Fry onion and half of the garlic in 3 tbsp. hot butter. Remove from heat. First stir in the herbs and breadcrumbs, then the egg. Season well. Melt 2 tablespoons of butter. Mix with lemon juice, mustard, jelly and the remaining chopped garlic to a paste
Wash the meat and pat dry. Spread 2/3 of the paste on it and spread the filling over it. Roll it up tightly from the long side and bind it firmly. Roast on a rack above the fat pan in a hot oven (electric range: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 3 hours
Cut 2 onions roughly. After about 1 hour, spread with bay leaf on the fat pan. Little by little pour on about 1/2 l water. After another approx. 30 minutes of frying, brush with the rest of the spice paste. Sprinkle roast several times with roast stock
Wash thyme for the sauce. Peel, quarter and core the apples. Dice apples, 1 onion and 2 garlic cloves. Boil up everything with milk, cream, stock and cider and simmer for about 15 minutes. Remove thyme. Puree the sauce. Cut the roast open. Serve with apple sauce and possibly roast stock. Served with mashed potatoes, broccoli and cauliflower
Drink: Irish whiskey, e.g. Jameson