i3uller

Good flavor but I prefer fall off the bone meat. Marinated 6lb bone in leg over 24hr and then roasted at 320F but took almost 6hr (my goal was to bring it to 200F for fall of the bone meat but pulled it at 195F and wrapped tightly with foil and let rest in otter box cooler for about 4hrs. Brought it back out, slathered with pan drippings/fat and roasted uncovered at 400 for 15min. Not fall off the bone tender but when sliced thin against the grain and placed back in juices it was delicious. Served with Mummy’s saffron rice and grilled veggies with minted yogurt (this was key)

Delicious with the Swiss Meringue buttercream and great use of the leftover egg whites from the curd! The buttercream is firm and likely would like to try a lighter frosting alternative next time….