Czech Republic

Veprova Pecene (Roast Pork)
-2 Tbsp. vegetable oil
-1 Tbsp. prepared mustard
-2 Tbsp. caraway seeds
-1 Tbsp. garlic powder
-1 Tbsp. salt
-2 tsp. ground black pepper
-5-lb. pork shoulder blade roast
-3 medium onions, chopped (optional)
-1/2 C. beer
-1 Tbsp. cornstarch
-2 Tbsp. butter

1) In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
2) Preheat oven to 300-325 degrees F. (*Note- source recipe says to roast at 350 for 3.5 hours)
3) Arrange the onions, IF using, in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
4) Roast 2 hours in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 3-4 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
5) In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

**Recipe is traditionally served with dumplings ("knedliky") and sauerkraut.

Source: http://allrecipes.com/recipe/69833/czech-roast-pork/

Australia

Leg of Lamb with Garlic and Rosemary
-1 (7-pound) boneless leg of lamb, fat trimmed to 1/4 inch, and tied
-4 cloves garlic
-1 Tbsp. fine sea salt
-2 Tbsp. chopped fresh rosemary
-1/2 tsp black pepper
-1/4 C. dry red wine or beef broth


1) Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
2) Pound garlic to a paste with sea salt and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
3) Preheat oven to 350°F.
4) Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
5) Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Source: https://www.epicurious.com/recipes/food/views/leg-of-lamb-with-garlic-and-rosemary-105020