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Step 7The Day of Serving: Prepare your Roast
Remove the leg from your marinade. Reserve about 4 c. of the marinade for later.
Insert your lardoons. Wait, what are lardoons? Well, lardoons are just a fancy way of referring to the fat we trimmed off earlier. Take your roast, and make a few deep incisions into the meat- an inch or so. Stuff these incisions with any trimmed fat as well as a garlic clove and a thin slice of fresh ginger each. This will help infuse more fat as well as some flashy flavor into the meat.
Insert your lardoons. Wait, what are lardoons? Well, lardoons are just a fancy way of referring to the fat we trimmed off earlier. Take your roast, and make a few deep incisions into the meat- an inch or so. Stuff these incisions with any trimmed fat as well as a garlic clove and a thin slice of fresh ginger each. This will help infuse more fat as well as some flashy flavor into the meat.
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