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“Impress your friends with this elegant dish. Great served with creamed peas and new potatoes (which I have posted also), fresh bread or rolls.”
3hrs 25mins

Ingredients Nutrition


  1. Preheat the oven to 325°F.
  2. Cut inch wide pockets into roast in 3 inch intervals. Sprinkle with salt and pepper.
  3. In a bowl, combine the horseradish, lemon peel and lemon juice.
  4. Mix and reserve 2 tablespoons of the horseradish mixture.
  5. Stir the butter in the remaining horseradish mixture.
  6. Next rub the mixture onto the roast and into the pockets.
  7. Place the meat fat side up on rack in shallow roasting pan.
  8. Roast on 325°F for 1 1/4 to 2 hours for rare, 2 1/4 hours for medium, 2 1/2 hours for well done.
  9. Cover with foil and let rest 15 minutes before carving.
  10. Meanwhile mix the 2 tablespoons of horseradish sauce with the sour cream and parsley; pass with the meat.

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