Make a spice mixture from garlic, salt, thyme and caraway and rub the meat all over with it. Put the spiced meat in a dish and add cold water up to the finger. Put the Reindl into the oven heated up to 200 °C. Cook the meat for about 1 hour with the lid closed. Pour the juice over the meat every now and then.
In the last quarter of an hour, place peeled potatoes around the roast and serve with sauerkraut.