Wash the meat, place in a large pot, add water so that the meat is covered. Add juniper berries, peppercorns, 3 bay leaves and allspice seeds, bring to the boil covered and simmer on low to medium heat for 2 1/4-2 1/2 hours.
Roughly dice bread and grind in the universal chopper. Mix white bread, eggs and mustard. Peel and finely dice onions. Wash, peel and halve apples, cut out the core. Finely dice apples. Heat the lard in a pot, fry the onions, apples and 2 bay leaves. Add red cabbage, deglaze with apple juice and simmer covered for about 20 minutes. Season to taste with salt.
Lift the roast out of the liquid, let it drip off a little, put it on a fat pan. Allow to rest for 10-15 minutes, spread white bread and mustard crust on the roast, press down and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes. Heat up approx. 300 ml roast stock.
Remove meat from the oven, cut open, arrange on a plate, drizzle with some roast stock. Add the red cabbage. Cranberries taste good with it.