1. Remove the outer covering from the meat and rub well with the cut garlic cloves.
2. With a sharp knife pierce the meat in 24 places and in each insertion place a halved garlic clove. Stud the meat with the whole cloves and then transfer, fat side up, to a rack in an oven pan.
3. Place in an oven that has been preheated to very hot. Immediately reduce the oven temperature to medium and roast until the meat is done, allowing about 25 minutes per pound (55 minutes per kilo). Do not baste during cooking.
4. While the meat is cooking place the pears in a baking dish with 3 Tbsp. of water and pour over the corn syrup. Cover and bake in the medium oven for 1 1/2 hours, basting during the cooking with the melted butter.
5. Trim off the ends of the green beans and, if they are particularly long halve them on the bias.
6. Drop the beans into a large amount of rapidly boiling salted water together with the bacon or salt pork. Immediately reduce to a low flame, cover tightly and cook just until the beans are tender (15 - 20 minutes). Drain the beans well.
7. When the meat has finished cooking remove it from the pan and set aside to keep warm. Prepare a pan gravy by pouring off all but about 6 Tbsp. of the drippings. Into this blend 4 Tbsp. of flour and stir with a wire whisk over a low flame until the mixture is well blended and somewhat thickened. Continue cooking over a very low flame, stirring constantly, while adding enough light cream to make a total of three cups.
Distribute the beans on a large serving platter together with the salt pork or bacon and on these set the mutton. Distribute the pear halves around the edges of the platter. Pour over about 1/2 cup of the gravy and serve the remaining gravy separately. (Serves 6 - 8).
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