Aitchbone with ham and peas

Cut the half-frozen pork lard into long thin strips.
Mix half the garlic, marjoram and parsley and season to taste with salt and pepper.
Roll the strips of lard in the seasoning mixture.
Sharpen one end of each strip of lard. Insert a larding needle through the meat and thread a strip of lard through the needle. Pull the lard through the meat.
Repeat until all the lard has been used. (If you do not have a larding needle, pierce the meat with a long sharp knife and insert strips of lard, about 3 cm long, into the slits.)
Secure the meat cut with a piece of string to make sure it retains its shape.
Use a long piece of string and tie the meat as you would tie up a parcel.
Fry the bacon in a heavy-based pot, browning the meat at the same time. (Use a pot with a tight-fitting lid. If the lid does not seal properly, cover the pot with three layers of waxed paper before fitting the lid.)

Add the remaining garlic, marjoram and parsley, as well as the carrots, onion, celery, sprigs of parsley and cloves, and stir-fry for about one minute. Season with nutmeg.
Heat the red wine and tomato puré;e slightly and pour over the meat.
Spoon some of the vegetable mixture over the meat, covering it well.
Replace the lid, reduce the heat and simmer slowly for about two hours until the meat is tender.
Add hot beef stock, a little at a time if the liquid evaporates.
Place the meat on a hot serving platter and remove the string. Slice.
Strain the meat juices in the pot and set aside.
Fry the peas and ham in a little butter and blend with the reserved meat juices.
Spoon over the meat slices and serve with new potatoes and green vegetables.