Cooking two legs of lamb at once?
Mom has one bone-in, one boneless and wants to cook both for tomorrow. I doubt the wisdom of cooking both in same oven simultaneously. Fun but reasonable suggestions? Bone-in is 5lbs, boneless is 4 lbs. Open pit not an option ;)
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4 Comments
I agree with Suzanne except I'd phrase the answer just a little differently. The smaller roast, both absent a bone and weighing less, will require less time in the oven so I'd start the other one first (assuming you want them to finish at the same time). And I'd remove "well done" from the range of temperatures. Please don't do that to the poor little lamb.