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Lamb Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg)
Season as desired and place directly on wire shelves.
SECTION 4 • LAMB
27.
L A M B , L E G
5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S
MODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
2 hours
10 hours
250°F
(121°C)
223
2 roasts 6 roasts 4 roasts
4 roasts
up to 40 lb (18 kg)
12 roasts
up to 100 lb (45 kg)
12 roasts
up to 100 lb (45 kg)
none none none
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.
Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.
Always follow local health (hygiene) regulations for all internal temperature requirements.
PRODUCT SPECIFICATIONS and PREPARATION
SET HOLD THERMOSTAT SET COOK THERMOSTAT
SET COOKING TIMER
M I NI M U M H O L D I NG T I ME R E Q UI R E D M AX I M U M H O L DI N G T IM E
ADDITIONAL INFORMATION • NOTES
F I NA L I N TE R N A L P R O DU C T T EM P E R AT U R E
OVERNIGHT COOK & HOLD
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
PREHEAT THE OVEN
D O OR V E N TS : ONE- HAL F O PEN
Optional
10 minutes per pound for the first roast (22 minutes per kilogram)
plus
add 15 minutes for each additional roast.
COOKING GUIDELINES
RARE: 130°F (54°C)
MEDIUM RARE: 135°F (57°C)
MEDIUM: 145°F (63°C)
MEDIUM WELL: 150°F (66°C)
WELL: 160°F (71°C)
RARE:
140°F (60°C)
MEDIUM RARE: 140°F (60°C)
MEDIUM:
150°F (66°C)
M
EDIUM WELL
: 160°F (71°C)
W
ELL
:
160°F (71°C)