Just purchased a 2kg roast for dinner tonight. What is the best way to roast it?
Should I dry brine it and if so for how long?
How long and at what temp. should it be roasted and should it be on the rare side?
All suggestions appreciated.
Updated 3 months ago | 0
Updated 24 days ago | 5
Updated 2 months ago | 11
Updated 2 months ago | 37
Updated 1 month ago | 3