In article >,
"Paul M. Cook" > wrote:

> "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.

Interesting. I've never heard of trichinosis being an issue with sheep.
Pork, yes, but not lamb/mutton.

Miche

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