I wasn't planning on a leg of lamb so large, but I wound up with 7.8 lb. cut. I want to sear this off in my cast iron pan and then roast at 250 until the lamb registers about 130. I have done this before with a similar cut of beef and the results were fantastic, but I forget how long it took. I have a feeling this will take about 3 hours in the oven. Anyone else want to weigh in as a second opinion?
I normally wouldn't worry about it, but I told guests dinner would be on the table between 5 and 530, so I have a half an hour window I need to hit.