Thawing: Keep frozen until 1-2 days before preparation (at least 36 hours), before cooking, then thaw in the refrigerator.

Preparation/Oven: Prepare roast by rubbing the entire surface with salt, pepper, garlic powder, crushed leaf thyme and rosemary. Place roast bone side down in a shallow uncovered pan. Allow 35 minutes per pound, or until internal temperature reaches 170° F. Once roast is removed from the oven and placed onto a serving platter, cover it while you prepare gravy. Fat should be drained from pan. Gravy may be made from caramelized drippings.