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In Reply to: 9lb. Rolled Boneless Leg of Lamb posted by Audy on April 23, 2011 at 11:13:42:
Here's a pretty good chart. But don't go for the perfect dinner time thing. Get it done an hour or 2 early and foil, towel and in a cooler so people don't have to wait if you miss. If needed 15 minutes on a hot grill to mark and bring back to temp. Saying you have no experience with a cut of meat equals 'doom and wait' if you try to hit the bulls eye. Get it done right, early, and reheat if needed.
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