Quote:
Originally Posted by mosesbotbol
Tying makes a big differene. Instead of removing the bone you could slice in a "flap" and put your herbs and spices into the flap and tie it up. On bone-in roasts, I like to cut around the bone as much as possible and stuff it with seasoning. Especially on lamb where if pulls up the bone, by serving time there's a nice handle to carve.
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Interesting. I might have to try that.