I like to cook meat with aromatic herbs, it has that extra touch that makes me think of spring, my garden, the scents of sunny days. Let’s start by tying the spine with the kitchen twine. Made our compact roll, we spread sweet paprika and coarse salt on it. Now we give it a heat shock and place it in a baking tray on baking paper, without added oil or grease, to bake it in a boiling oven (at the maximum, about 250°/300°). After 20 minutes we add the carrot, the peeled red onion, the celery, a juniper berry (only one) and our aromatic herbs in the baking pan. We sprinkle the piece of meat with a generous dose of oil and then we flake on the top some lard. Cook another 10 minutes, then add the white wine and bake again, until it is cooked (it will take another 20 minutes). We take it out, we run the edge on a chopping board and let it cool. Once chilled, we sliced and serve it, we make it "chic" for once, accompanying it with the well-moiled and heated cooking stock.