Pizza Style Rosemeat

• 1 Whole rosemeat
• Inter-fine grilling salt
• Pepper to taste
• Dried oregano to taste
• Smoked paprika to taste
• 8/10 lemon slices

For the pizza sauce

• 1 white onion
• 1 garlic clove
• Half a red bell pepper
• Oive oil to taste
• Tomato sauce to taste

For the pizza topping

• 0.5 lbs/250 grs mozzarella
• cheese

1. The rosemeat has two sides: one meatier side and one fattier side. Locate the fattier side and place it up.
2. On the fatty side, add salt, pepper, smoked paprika, dried oregano, and some lemon slices. They will help our meat get tender and also moisturize it.
3. Fold the rosemeat like a book, as tidy and even as possible. If there is some extra meat, do not
   worry! It does not have to be perfect. Make sure to keep the fatty side inside the book.The boiling fat will make it get even tender.
4. Place the folded rosemeat on the main grill for about 30 minutes.
5. After 30 minutes, turn the rosemeat over (do not unfold it yet), and cook it for another 30 minutes.
6. Meanwhile, let’s move on with the pizza sauce: preheat an iron sauce pan over the firebox and
   spread some olive oil. Chop half an onion, half a red bell pepper, one garlic clove, and mix. Take it to the preheated sauce pan and stir.
7. Once onion starts to get transparent, add tomato sauce to the hot pan. Add salt, pepper, and stir
   again.
8. Open the rosemeat book and place it in the grill with the fatty side down, so it creates a nice crust.
9. Spread the pizza sauce on the open rosemeat.
10. Add the mozzarella cheese and wait for it to melt completely.
11. Once the rosemeat gets a nice crust, serve and enjoy!