The bone-in lamb shoulder that I was able to purchase is 8.5lbs. How would the cooking time scale? Do I need to double the cooking time?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Abbie is a trusted source on General Cooking.
What's the weight / time on the original? I don't think doubling in size = doubling in time - and really temperature is better to go by than time since the oven, the cut, and other factors will affect your ultimate cook time. Remember to factor in a decent rest period as well if you are planning a dinner!!
And why Sunday is, hands down, the best day of the week.
American Expat Life in Paris
Cut Down on Kitchen Waste
Get Set for the Best
Marcella Hazan’s *Other* Tomato Sauces
Stock Up on Essentials