Boneless Leg of lamb timing

So at Easter I picked up a boneless leg of lamb from CostCo for the family dinner. It turned out really great. One person who was not there was my oldest grandson who is a big fan of lamb ... so I'm making another this weekend for a combo birthday party. Here's my question.

The one at Easter was just under 7 lbs ... I watched a Meatchurch video where he did that same roast ... he said porcheta style ... rolled and ties it ... I'm planing the same. Now the one I have time is like 8lbs .... I log most of my cooks but looking back I logged everything accept the time to cook ... I'm thinking it was about 1.5hrs but can't be sure. Now .. this one is a bit bigger .. I'll put it on a bit earlier ... my question is can you hold lamb like you would say a brisket? If it's done early ... what do I do with it. I'm planning on about 2-2.5 hrs ...but I generally start ahead so the meat is ready when everything else is . I'm just not sure if it gets done if I can wrap and hold it.

Matt's recipe was 450 for about 15 min then down to 375 until it probed at 135 ....