Prepare the marinade - olive oil mix mustard, grate on a fine grater garlic, add rosemary, salt and pepper to taste.

Pork neck pruning to give it the correct shape. I have 1.3 pounds already pure.

Carefully apply the marinade. Put in any capacity and leave for an hour to marinate.

Vegetables, peel, cut and place in a roasting tray, into the tray, add half a Cup of water. This tray of vegetables will be to perform a double function. First, it will drain the juice from the meat and vegetables will be even tastier, second, steam, which will evaporate, will not allow the meat to dry out and burn.

Attach the meat on a spit, very tight back with two clips, because in the process of roasting it reduced in size.

Now everything is ready.

You can put it in the oven. The meat I cooked 1 hour and 20 minutes. From this time functions grill 20 minutes, when skewer is rotated and the neck is covered with a uniform crust, then 40 minutes in the oven (top and bottom heat at the same time), then another 20 minutes in the grill with a rotating spit. For the first 30 minutes the vegetables have cooked and you can put another tray with the vegetables if need be not, just the pan with water.

Here's our shake is ready! Bon appetit!