On Mon, 05 Apr 2010 17:15:53 -0400, EJ Willson >
wrote:

> 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.
>
Congratulations on a piece of meat that turned out well! It's tricky
to pull off when you have to travel that distance.


--
Forget the health food. I need all the preservatives I can get.