ROASTING WHOLE COW RECIPES

Steps:

• Season the lamb racks with lemon juice and season with salt and pepper on both sides.
• Rub the garlic all over them and sprinkle with rosemary.
• Set the racks fat side up on a large rimmed baking sheet lined with foil if desired and let stand for 1 hour.
• Preheat the oven to 450°F.
• Roast the lamb in the upper third of the oven for about 25 minutes for medium-rare meat, or until a thermometer reaches 130F (or longer if you like your cooked medium or medium-well). Simply insert the tip of the thermometer through the side of the chops and into the thickest part of the meat, careful not to touch the bone (which is hotter than the meat that surrounds it).
• When that spot reaches 130°F, it’s finished. The temperature will continue to rise an additional 5 degrees as the lamb rests.
• Transfer the lamb racks to a carving board and let them rest, tented with foil for 10 minutes.
• Carve the lamb in between the rib bones and transfer to plates.
• Serve right away. Trim fat before eating*.

Steps:

• Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).
• Remove the fully thawed roast from the fridge and remove it from the packaging.
• Place the bottom round roast on a cutting board and let it rest for 10 - 30 minutes.
• Brush the entire surface of the roast with olive oil or your choice of oil.
• Combine all of the seasonings in a small bowl.
• Rub the seasonings over the entire surface of the roast - top, bottom and all sides.
• Insert meat probe into the thickest part of the roast.
• Place the roast in the center of a roasting pan with the fat side up.
• Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you've hit medium rare).
• Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.
• Reverse Sear