Originally Posted by dragnlaw
Only have one oven
but want to cook 2 different meats for Christmas.
A standing rib which calls for 400, will probably cook for about 2 hours. Cooked on a bed of onions. (Nigella Lawson's recipe)
A rolled boneless leg of lamb, starts off at 450 then goes down to 350 for about an hour. The lamb is browned and then covered in foil. (Lynn Crawford's recipe)
Any suggestions???? can I split the difference and use 375 and adjust the times? Not sure what to do. Seeing as both will be on the medium rare side, I don't want to cook one and then reheat. I've always done this for turkey. (So much easier cooking the turkey the day before!) But I worry I will overcook one of the roasts in the reheating.
I would probably use the temps for the lamb for both and use the timings only as a guide.
When you think about it, taking into account the time the lamb spends at 450 there isn't going to be that much difference in the given cooking times between the two meats. Most people like their beef a little pink (or even a lot pink) whereas, only weirdos like me like lamb that way.
In the end it all depends on the size of your joints (of meat, silly, not the illegal sort
). The timing largely depends on the weight of the lumps of meat with allowance made for the thickness/density.