Worcestershire sauce, named for the English town where it was first bottled, was developed by the British living in India. The thin, dark sauce is blended from many flavorful ingredients including vinegar, tamarind, molasses and anchovies.
Fresh rosemary can be used in place of the fresh thyme.
Use a mortar and pestle to crush the peppercorns, or place them in a sturdy plastic bag and crush them with a meat mallet or hammer.
Place the roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer in the middle of thickest part of the roast.