Roughly 15 minutes before the meat is ready, make gravy from the roast drippings and roast the corn. First add butter and fresh thyme to the pan with the roast drippings and simmer. Place the fresh corn on the hot stones bordering the fire and turn them every minute until cooked after five minutes.
When everything is ready, simply remove the meat from the stick and slice it into pieces. Pour the gravy over the meat and serve the roasted corn as a side.
Enjoy with no rush!