Chevreuil (Roast Roebuck)

Ingredients

• leg or saddle of roebuck (the saddle often taken with the 2 racks left attached)
• pork back fat
• marinade (optional)

Instructions

1. Take a leg or a saddle of roebuck; the saddle is often taken with the 2 adhering racks.
2. Marinate the piece in advance or not, as preferred.
3. Lard it, as is generally done.
4. Roast in the oven, allowing 12 to 14 minutes per kilo.