Melt the butter and lard (or fat or oil) in a large skillet over high heat.
Add the vegetables and seasonings and cook, stirring occasionally, for 4
Preheat the oven to 275o.
Place the roast in a baking pan, fat side up. Make several large slits in
the top of the meat with a knife, being careful not to cut through to the
bottom. Stuff the pockets with some of the cooled vegetable mixture, then
spread the remaining mixture over the top and sides of the meat. Roast
uncovered for 3 hours, then raise the temperature to 425o and roast until
the meat is dark brown on top and white in the center, about 10 to 15
minutes. Serve with Gingersnap Gravy .