Home Cooking

Leg of lamb, semi-boneles, roasting time per pound?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 3

Leg of lamb, semi-boneles, roasting time per pound?

chowchienne | Mar 17, 2012 04:47 AM

I have a recipe for leg of lamb, bone in, haitch bone removed. The original recipe is for an 8 pounder in a 325 oven. The leg I have is 6.5#, and, last time I made an even smaller one, it was still delicious but overcooked. I know I want an internal temp before resting of 130-135 degrees. Can I reduce cooking time per pound proportionally?

Original recipe is 2 hours in the oven, remove, add some other things to the lamb, back in the oven for 30 minutes, and then a 45 minute rest. So that's 15 minutes a pound, then about 4 minutes a pound, and then about 5-6 minutes a pound rest. So I am guessing 1 hour, 38 minutes in, then 36 minutes in, then rest 33 minutes' rest. I may shave off a minute or two here or there. Does that sound about right, or do I need to make further adjustments?


Want to stay up to date with this post?

Recommended From Chowhound