Place roast on a rack in a shallow roasting pan. Rub with sage and pepper. Bake uncovered at 350^ for 1-1 1/2 hours or until meat thermometer reads 160^.
Drain raspberries, reserving juice. Set aside 1/3 c. berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds.
In a saucepan add sugar,cornstarch,ginger, nutmeg,and cloves. Stir in vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining berries. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat; add lemon juice and oleo. Stir until oleo is melted.
Let meat stand 10 minutes after removing from oven. Slice and serve with raspberry sauce.