On Oct 10, 6:55*pm, PeterL2 > wrote:
> It has a good
> layer of fat on top (one reason I chose this particular one) which will
> lend well to just plain roasting to let the fat melt down and baste the
> meat.

Peter.
That sounds like a Yorkshire Pudding roast to me!
Hmmmm Can one make Yorkshire with a hunk of cheap chuck and some
steak trimmings then toss the beef and eat the pudding?
How about some 70/30% hamburger?
Lynn in Fargo