11lb leg of lamb? Or is it mutton? How do I cook it??
Just received a bone-in leg for our Easter tomorrow (received from a friend of a friend who distributes meat, so I can’t call the butcher back up) and its exactly 11 lbs.
All recipes I see are for 6-8 lbs - one chowhound thread suggests to the OP that their 12 lb leg must be mutton, not lamb.
What do you all think? Ever heard of an 11lb lamb leg?
Was planning on cooking a 6-7lb at 300 for 7 hours.
Not sure what to do with this giant piece though.. suggestions?
Looking specifically for time and temp help.