Thanks mate. You can roll the shoulder and put the garlic in and rosemary around it and put the glaze on exactly the same. There is a way you can roll the and still have the shank in as well which would give you a bit of a handle. Probably looks more like a cave man's batten more than a hammer though.😂
Yeah not bad Benny. I can smell the garlic and rosemary. Would of liked to have seen it cooked (medium to rare). And on the plate. Annnd..on my table!! 😉
😂, yeah they smell good and taste even better. They have to be cooked at a low temperature for around 4 hours so you can't really have in medium to rare unless you really like chewing. 😂. Cheers
