Season the meat with salt and ground black pepper.
Mix together the rosemary and thyme with the grated orange zest, 15 ml of sherry and 30 ml of olive oil.
Brush the meat with the mixture, cover and allow to marinate overnight.
Heat the oven to 180°C (160° in a fan oven), gas 5.
Heat 45 ml of olive oil in a large skillet and fry the meat on all sides.
Add the orange juice and the rest of the sherry and roast in the oven for approx. 90 minutes.
While the meat is cooking, baste it every so often with its own juice and the meat stock.
Melt the butter and honey together and stir in the oregano, paprika and curry powder.
Brush the meat with this mixture during the last 20 minutes cooking time.
Place all the vegetables in a bowl and stir in the lemon juice and the sugar and let steep for approx. 20 minutes.
Finally add the olive oil and season with salt and ground black pepper.
Cut the meat in slices and serve with the salsa.