> 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


I don't believe there's been any trich in the US in decades, and then
it MIGHT have been possible to have it in pork. 180 deg. for lamb is
super-awful sounding.

N.