Keep the roast frozen until 2 days before preparation, then thaw in the refrigerator.<br /><br /><table width=300 BORDER=1 RULES=NONE FRAME=BOX><tr><td width=95><strong>Internal<br />Temperature</strong></td> <td width=85><strong>Degree of<br />Doneness</strong></td><td width=105><strong>Roasting Time<br />Min. Per Pound</strong></td></tr><tr bgcolor="#e7c699"><td>140&deg;&nbsp;F</td><td>Rare</td><td>Approx. 22 minutes</td></tr><tr><td>160&deg;&nbsp;F</td><td>Medium</td><td>Approx. 26 minutes</td></tr><tr bgcolor="#e7c699"><td>170&deg;&nbsp;F</td><td>Well Done</td><td>Approx. 33 minutes</td></tr></table><br /><br /><strong>Roasting Instructions&#58;</strong><br />For maximum flavor and tenderness, preheat the oven to 425&deg;&nbsp;F. Place the meat in a roasting pan and season with salt, black pepper and garlic (optional). Insert a meat thermometer into the thickest part of the meat. Roast uncovered, following the guidelines on the roasting chart above. Remove the roast from the oven when the temperature is 5&deg; to 10&deg;&nbsp;F less than the internal temperature listed above.<br /><br /><strong>To Serve&#58;</strong><br />Cut thin slices and arrange them on a hot platter.