Worthy is the Lamb

2 thoughts on “Worthy is the Lamb”

  1. This looks/sounds wonderful. Do you think this same technique would work for a beef chuck roast? Or a Pork roast?

    1. Thank you! I haven’t experimented, but I think it would work well with fattier cuts like the beef chuck you mentioned. As for pork, maybe a butt portion as opposed to a loin, which might dry out from being well-done. Try it and let me know how it turns out!

Thoughts? I'd love to hear them!

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