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?