1. PLACE ROASTS FAT SIDE UP IN PANS. RUB ROASTS WITH PEPPER, GARLIC, THYME, TARRAGON, AND DILL WEED MIXTURE. 2. INSERT MEAT THERMOMETERS INTO ROASTS. DO NOT ADD WATER; DO NOT COVER. 3. ROAST 3-5 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170F., 4. LET STAND 20 MINUTES. REMOVE NETTING BEFORE SLICING. : NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. 2. IN STEP 1, RACKS MAY BE USED. Recipe Number: L10601 SERVING SIZE: 2 SLICES ( From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0.7mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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