Technical Stages :

• Preheat the oven to thermostat 8.
• Stick the cloves in the roast and place in a baking dish.
• Pour the vegetable stock on the roast. Add salt and pepper.
• Place in the oven and bake for 20 minutes.
• Meanwhile, remove the green parts of the leeks, wash them and slice them.
• Peel the carrots and slice them.
• Peel the celery and slice it in small pieces.
• Peel and thinly slice the onion.
• Place a knob of butter in the bottom of a pan and brown all the vegetables along with the chopped garlic for 3 to 4 minutes.
• Lightly salt and pepper.
• Remove from the oven after 20 minutes, flip over, baste with its sauce and place the vegetables all around.
• Sprinkle with a little bit of lemon juice and bake for another hour.