EJ Willson wrote:
> I am responsible for leg of lamb for Easter Dinner. I will cook the lamb
> at my house. The meal is about 1 1/2 hours drive from my house. I'd like
> to have the lamb hot at serving time, and yet not spend the entire
> cooking time waiting for dinner at the place where the meal will be
> served. Is it possible/safe to partially precook the lamb at my house,
> drive to the meal and final cook the lamb there?
>
> Any suggestions about how to do this? How far do you precook it (temp)?
>
> Thanks
> EJ in NJ

Just to let everyone know. The Lamb was excellent. I roasted it to an
internal temp of 135F, wrapped it in aluminum foil, and then in paper.
Put it in a cardboard box and drove the 1 1/2 hours to dinner. Then we
crisped the outside by baking in a 475 oven for about 15 minutes. The
result was a nice medium pink roast and contrary to several opinions
here, no one was poisoned.

EJ in NJ