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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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With a sharp knife, punch a hole about two inches deep in the roast. Insert a clove of garlic. Repeat till all the garlic is used. Salt and pepper the roast as desired. Place in a large glass container, mix the marinade ingredients, and pour over the roast. Chill 12 to 24 hrs, basting often with the marinade. Place the roast in a large Dutch oven or possibly roasting pan. Pour the marinade over the meat, and cook in a 225-degree oven for about four hrs. Add in mushrooms to the pan for the last hour of cooking.