Place a rack in the center of the oven and preheat
the oven to 350°F. Use a little of the lard or
bacon drippings to grease the bottom of a roasting
pan.
Rinse off the meat and dry thoroughly. Set
aside.
Put all the spices and the salt in a small bowl and
stir to mix well. Use your fingertips to rub
the spice blend all over the meat. Place the
meat in the roasting pan with its largest surface
facing up. With your fingers or a spoon, dab
the remaining lard or drippings all over the top of
the meat.
Roast for 50 minutes to 1 hour, until cooked through
(timing will vary with the thickness of the meat; if
it is 2 inches at its thickest point, it will take
closer to an hour). Remove and let stand for 5
minutes.
Thinly slice the meat. If you wish, deglaze
the pan with a little water and pour the pan gravy
over the slices of meat.
