Chief Longwind Of The North
Certified/Certifiable
The technique will still work just fine. Again, the meat thermometer is the key to your perfect roast, not timing. Pull the roast at 125' F. or so. Let it rest, then carve. Without the bone, it will be much easier to carve.
Seeeeeya; Goodweed of the North
Seeeeeya; Goodweed of the North