Dab the meat dry and make a thin cut into the fat layer. Heat the oil in a roaster. Brown the meat all around. Add milk and stock and simmer for about 2 minutes
Peel and finely chop the garlic. Wash herbs, shake dry. Cut sage leaves from 1 stalk into thin strips. Pluck thyme leaves from 3 stems and chop coarsely. Add sage and thyme to the meat and season with salt, pepper and a little nutmeg.
Cover the pot and cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 2 hours, turning the roast over every 30 minutes
Blanch the broad beans in salt water for about 1 minute. Drain and remove the beans from the skin. Heat butter in a pot. Sauté peas in it for about 2 minutes, then add 2 tbsp. water and beans and simmer covered for 2-3 minutes. Season to taste with salt and pepper. Remove roast from the oven, garnish with remaining sage and thyme and serve immediately. Add pea-bean-mix
With 6 people:
Preparation time approx. 2 1/2 hours