Let the tomahawk reach temperature in about an hour. Cut the pumpkin into slices about 1 to 1.5 cm thick. Cut the slices into crosses, skulls, etc. for a fun visual effect. Fry the tomahawk for 5 minutes on both sides in a hot frying pan with some oil and butter. Place the meat in a dish with the rosemary sprigs under and on top of the meat, season on all sides with freshly ground pepper and put in a preheated convection oven at 80°C (176°F). Cook for 30-45 minutes until nice and pink, using a meat thermometer to maintain a core temperature of around 54°C (129°F) to make it medium rare. 

Fry the pumpkin ornaments in oil with a knob of butter until golden brown and cooked, and season with salt and pepper. Mix the panko breadcrumbs with some chopped rosemary or other fresh herbs and fry briefly in a frying pan with a few drops of oil. Crumble the rye bread slices, briefly sauté the shallots in a frying pan with some butter and fry the rye bread crumbs along with them for 1-2 minutes. Use this as the base for the dish on a dark-coloured plate (I usually use a slate). Place the tomahawk on top and garnish with the remaining components to create an exciting dish.

Serve with some herb butter... Trick or (veal) meat!