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If you dont truss up it up into a nice round shape the thinner parts will be overdone by the time the thicker part is done.


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Welcome! I think you are pretty much on track with your ideas. However, I would choose to braise with stock rather than "roast". I would recommend seasoning to your liking and then brush with a light olive oil. Sear on the stove top in the same pan you are going to put in the oven. (Enameled cast iron works well for this, if you have it.) When browned, ...



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