Soooo good! Like some others,I rubbed rough-ground rosemary & used coarse saltfrom a grinder liberally.The butcher twine-wrapped the bone under the roast ,very nice because bone-in is difficult to cut.I showed hubby the roast while the oven was sup to be shut,but just turned the oven on for 15 mins at 300,no problem..got Curious AGAIN about internal temp & removed roast to give it a stick..130 degrees,coming along nicely..since my fam likes unrare meat(sigh) I knew I had to check it because I put the 5.1 pounder with bone in at 2 pm.,& with a 3hr wait plus 45 min plus 10 mins resting the roast we wouldn't be eating till 7,so plan your time better than I did..Anyway it fed us 4 glutton portions(about 3/4 inch thick,give a little extra for hubby & son slices ;) with a couple of nice size slices left over..along with the baked russet potatoes I added during the last hour & steamed baby carrots it was a very delicious Easter Eve dinner indeed for our little gathering of four..Thanks for posting!
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Soooo good! Like some others,I rubbed rough-ground rosemary & used coarse saltfrom a grinder ...