Oh, and Scout, tell the butcher you plan on stuffing it so he should leave a fist sized hole in the middle, otherwise he will tie it too tight and there wont be room for the rice.
It's been a long time but the problem I recall was that I overcooked it so the meat was a little dry(twice) the third time I managed to get it right.
Remember that the internal temp will rise considerably as the meat sits before serving so take it out before it reaches the actual temp you are shooting for. It's okay if it's very slightly pink in the middle when you serve it.
