The meat turned out amazing! I would omit the second clove of garlic next time. The garlic over powered the flavor of the juices which I later used to make an ajus sauce to dip Yorkshire pudding in. The meat was almost well done so check it at the forty minute mark for a more rare chunk of meat. It was so good that the house hold tore at it like hungry vulchers before it even left the cutting board. TWO THUMBS UP!