Remove meat from packaging and set aside to allow it to come up to room temperature for about an hour. Pat dry with a paper towel.

Preheat the oven to 400 degrees.

Using a knife, stab 1 inch deep holes into the less fatty side of the roast (this will be the top). Also cut several shallow straight slices across the fat on the bottom.

Drizzle olive oil over both sides of the roast and rub it in using your hands. Push the garlic slices into the top holes of the roast.

Sprinkle each side of the roast with salt and pepper and the chopped herbs (rosemary and sage).

Place the roast fat side down in a roasting pan and roast at 400°F for 20 minutes.

Turn heat down to 350°F and continue cooking for 1.5-2.25 hours. I usually take the temperature first at 1.5 hours, then recheck in 20 minute intervals.

Temp a thicker part of the roast with a meat thermometer and remove from oven when you are within about 5°F less than your desired doneness (145°F for medium rare; 160°F for medium).

Tent with foil and let the roast rest for at least 15 minutes before carving.