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6
people, or in our case 4 (it’s just so good)Easy
Published 2013
A meat thermometer will come in handy here. It’s not absolutely necessary, but if you happen to see one, buy it. They’re only a few bucks and they’ll save you a lot of guesswork.
Score the layer of fat on the outside of the roast with a sharp knife. I like to make a checkered pattern, but you can also just carve a few parallel straight lines, I leave that up to you. Place the roast in the middle of a roasting pan.