On Wed 08 Apr 2009 05:58:50p, Paul M. Cook told us...

>
> "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

A lamb is not a pig. I didn't know they were prone to trichina
infestation. Having said that, I do prefer roast lamb only slight pink. I
guess that would be considered medium well. As to lamb stew, I think all
meat that ends up in a stew should be well done.

My uncle was the only relative in the family who routinely made roast leg
of lamb. Watching him prepare it, I know he always removed the fell,
inserted slivers of fresh garlic in the meat, and surrounded the lamb with
sprigs of fresh rosemary, with a few springs on top. He basted it with a
mixture of sercial madeira and a tiny amount of red wine vinegar. The pan
juices made a delicious base for the gravy.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.