Roasted Pork Neck with Potatoes, Garlic, and Rosemary

Preheat the oven to 200 °C.

Wash the potatoes and slice them into 0.5 cm thick pieces. Spread them on a baking sheet greased with lard and season evenly with salt and pepper. Place 4 sprigs of rosemary on top.

Season the meat slices on both sides with salt and pepper and spread with lard. Place the meat on the potatoes, then arrange the garlic cloves and the chopped remaining rosemary on top.