Bring a quart of seasoned water to a boil in a heavy casserole. Add the roast and bones. Bring to the boil again and simmer covered for 30 minutes. In the meantime, rub an ovenproof dish with garlic. Preheat the oven to 425F. Slice the potatoes and place them in 3 layers, sprinkled with thyme leaves and bay leaf and a pinch of nutmeg. Sprinkle the third layer with minced garlic. Moisten with the juices from the roast. Add enough boiling water to cover the potatoes, then the lard. Place in the oven and when it begins to boil wait 15 minutes before putting the roast on top of the potatoes. Turn the roast so it browns all over. At the end, the potatoes should have absorbed nearly all the liquid.
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3 1/2 lb loin pork, boned and tied, save the bones
