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Urgent Leg O' Lamb question

jen kalb Dec 1, 2006 06:23 PM

Im cooking two boned legs of lamb right now -

My recipe is for bone in lamb.

Can anybody advise how the cooking time will be affected by this difference? I mean, I am going to rely on internal temps to determine doneness, but as usual Im running late and I wonder whether I should adjust any of the timings.

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  1. sgwood415 RE: jen kalb Dec 1, 2006 06:59 PM

    It'll take a little longer to cook with the bone in. Maybe an extra 10-15 minutes a pound or so, not a ton but it depends on the size so don't hold me to that. The internal temp is the way to go. Also, don't try to speed it up with a higher temp though. It's worth the wait.

    1. chef chicklet RE: jen kalb Dec 1, 2006 10:13 PM

      Make sure to use your thermometer, you will want to pull this out at med rare, it will continue to cook believe me. 130 degrees

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