Serious Eats: Talk
Leg of Lamb and Porchetta side by side.
I'd like to roast a leg of lamb and a porchetta for a party this weekend. I'd like to go low at 200-250F, rest and then blast at 550F them right before my guests arrive.
Since the pork needs to go 30 degrees higher than the lamb would I do better adding the lamb to the oven once the pork hits 90F or putting them in at the same time and pulling the lamb to a heated cooler once it hits temp?
Obviously they will cook at different rates and won't finish at the same time (unless I'm really lucky) but it seems to me that adding the lamb halfway through would have them ready much closer together.