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?
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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!!
A very cool trick gets those rice-y insides all *bellissimo*.
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