Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
I made this recipe over the weekend, having stuffed and rolled it 2 days ahead of the roasting. While the flavor was wonderful, and I will probably make this again some day, I have a few comments to make. The meat was difficult to cut into neat slices, as it rather fell apart. There was so much filling, that I found myself pushing it aside on my plate and not eating it due to its texture and strong flavor. Perhaps my rosemary was too old and intense? Finally, I felt the exterior coating could have benefited by the use of more salt. Thank you, 177milkstreet!