On Apr 9, 12:00*pm, "Paul M. Cook" > wrote:
> "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

Good. I exaggerated, but you have redeemed yourself. ;-) I should
have said that I don't know anyone who likes it more well done than
rare or medium rare.

N.