"Nancy2" > wrote in message
...
>d 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.
>>
>> Always let the roast rest for 15 minutes to set the juices.
>>
>> Paul
>
> Mein Gott, 160 deg. for lamb is way overdone. It should always be
> served rare or nearly rare. Nobody wants it well done.

Actually the times we made the roast I described it was quite lovely.
Plenty of juice and not at all dry. Well done, yes but I would say leaning
towards medium well. I surely would not want it any more well done than
that.

Paul