Wash the meat and dry it with kitchen paper. Tie it with string. Peel and cut the garlic into sticks. Make incisions in the meat with a pointed knife and insert the garlic. Rub the salt and a little allspice previously ground in a mortar into the meat.
Heat the oil in a pan and fry the meat. Clean the leeks and wash thoroughly.
Cut into 10 cm thick pieces. Remove the meat from the pan and stew leeks in it for 2 minutes. Season the meat with ground cinnamon and place it on top of the leeks.
Add the cinnamon stick to the pan, cover with a lid and bake for 30 minutes on light heat. Add the vegetable broth and wine and bake for another 45-60 minutes. After half of the predicted time, turn the roast meat.
When the meat is baked, remove it and put it in a warm place. Reduce the sauce lightly and season with salt and allspice. Serve it with the roast meat.