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Lamb direct or indirect?

Steeler FanSteeler Fan Posts: 395
edited 12:46AM in EggHead Forum
I just deboned a small leg of lamb about 2#. The leg started out at 6# but I took off a few steaks. Anyway, should I cook this little piece direct at about 400 degrees for about 10 minutes? What about indirect? Any help w/b appreciated. Side dishes are pierogies and creamy cucumber.


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