I ordered a pasture raised lamb roast from a local farmer. I told him I didn't care boneless or not. I got boneless. Picked it up today and it's just a big lump of meat. It's not butterflied, but it's also not rolled/tied.
Should I try to tie it up myself before cooking? Or, just cook as is.
And, I'm a little surprised by how very little fat is on it. I guess because it's from a spring lamb? Should I be concerned that it will be dry?
I'm planning to cook it low/slow. It's 3.25 lbs. and I have NO idea how long it will take.