"Wayne Boatwright" > wrote in message
5.247...
> 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.
>

Lambs can harbor all kinds of nasty parasites. The meat is much safer these
days overall but having known a person who got trichinosis I know I don't
want it. Science says the trichinates die at 140 but I've heard conflicting
stories. Supposedly a month in a deep freeze does the same. I tend to
overcook pork as well and prefer it braised for that reason. If I have food
"issues" it is poisoning having lived through salmonella myself.

Paul