Unroll your roast and liberally season both sides with salt, pepper, herbs, garlic, and lemon. You can stuff the roast with sauteed spinach, crumbled feta, sun dried tomatoes, or nuts. Roll the meat back up into a uniform roast shape and tie with butcher’s twine. See our demo on how to tie up a roast here. Insert your probe thermometer into the center of the roast and slow roast at 255°F (124°C) till you reach your chosen doneness temperature, 120°F (49°C) for medium rare. Let rest for 10 minutes before cutting and serving. See meat temperature guide here.