Specifications

28
LAMB LEG
Ingredients:
Lamb Leg, Tied, 8 to 11 lb. (4 to 5 kg)
Vents:
One-half open
Preparation:
Preheat oven to desired temperature for 30 minutes.
Season as desired. Place directly on wire shelves.
Set Thermostats:
Cook Thermostat set to 250°F to 275°F (121°C to 135°C)
Hold Thermostat set to 140°F (60°C)
Set Cook Timer:
10 minutes per pound for the first roast (22 minutes per
kilogram) plus add 15 minutes for each additional roast
Minimum Hold Time:
2 hours
Final Internal Temperature:
130°F (54°C) Rare
135°F (57°C) Medium Rare
145°F (63°C) Medium
150°F (66°C) Medium Well
160°F (71°C) Well Done
Overnight Cook–N–Hold optional
Maximum Hold Time:
10 hours
A sheep less than one year old is
considered a lamb. Baby lamb
and Spring lamb are both milk
fed and are typically less than 5
months old. Their flesh should
be milky white and very tender.
Regular lamb has started feeding
on grasses and grains and is
between 5 and 12 months old.
Its flesh is pinkish-red and less
tender than its younger
counter-parts.
FULL SIZE SPLIT
Cook-N-Hold Cook-N-Hold
Shelves / Pans 6 3
Items per Shelf / Pan 4 Roasts 4 Roasts
Approximate Capacity 24 Roasts 12 Roasts
Approximate Weight
Capacity
up to 240 lbs. up to 120 lbs.