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Our contribution to the Thanksgiving meal

QBabeQBabe Posts: 2,275
edited 12:25AM in EggHead Forum
Hi Folks:[p]For only the second time in my life, I'll be contributing to the Thanksgiving entree this year. Since a turkey and a ham are already on the menu, we thought that lamb might be worth thinking about. Because we live about 40 minutes from where we'll be eating, and because there is always some time to sit around be with the family before dinner, it seems we won't be able to cook it, wrap it up, drive there, mingle, then eat. So, have small egg, will travel....[p]Has anyone done lamb on their small egg? How big a roast did you do? I was thinking of doing it indirect and cooked to a doneness similar to beef, i.e. 135-140 for med-rare. What are suggested dome temps to shoot for? Is there a minutes per pound formula used with lamb to give me a clue of how to get the timing worked out? Thanks for the input.[p]I'm also taking cheesecake...[p]Tonia
:~)[p]

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