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@mrJL
The reverse sear worked pretty well. Far less stressful than a conventional roasting method.
The centre was at 57 degrees when I carved it. The meat was incredibly tender and juicy. Slightly offset by the sinewy bits being tougher than usual, but I guess that’s because using a conventional method only the heart of the meat would be medium rare and the sinew around the edges would be rendered down far more.
Either way, it was delicious and the relative ease of doing it makes it a winner
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