Nancy2 wrote about lamb:

> I should have said that I don't know anyone who likes it more well done
> than rare or medium rare.

It ought to depend on the cut. Cook's Illustrated ran lamb shoulder chops
through their test kitchen and battery of tasters, and came to the
conclusion that they are much better when they're cooked medium-well rather
than medium or less. Lamb loin chops, on the other hand, are wonderful rare.

Bob