"Bobo Bonobo®" > wrote in message
...
On Apr 8, 3:28 pm, "Paul M. Cook" > wrote:
> Then I'd roll it up and tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.

160? That's well done. Lamb is nice more like medium. For lamb
*stew* I cook it all the way, but ever since I had it med rare at the
restaurant at a Hotel Sofitel, I never overcook roast lamb.
Especially not a $7/# roast.

It's worked well in the past. Yeah it was on the medium well side but I've
not experienced a lot of people who care for the rarer flavor. The recipe
books I have say 180 is best for lamb but that is way too well done for my
taste. But in keeping with the picky eater thread, I surely would eat it
that way if my host served it that way. I still worry about trichinosis
though.

Paul