Instructions: Mash the garlic in a bowl with salt, sage, pepper and nutmeg. Rub into roast. Slice the onions, carrots and place in a shallow roasting pan. Place the roast, fat side up, on vegetables and pour water into pan. Roast in 325 degrees oven for 1 hour and 30 minutes. Remove roast from oven and score the fat in crisscross pattern. Combine the jelly and mustard and spread over roast. Stud with cloves and roast for 1 hour longer.

Makes 6 servings.

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