On Sat, 11 Dec 2004 23:56:46 GMT, "Chef R. W. Miller"
> wrote:

> Step 3 procedu
> Brush the butterflied lamb with the egg white. Lay in the filling to
>make an even, lengthwise shape down the one side of the lamb. Roll the lamb
>up around the filling. If there were some holes after you butterflied the
>meat, it will not matter. As the meat roasts, the forcemeat filling will
>hold its shape. Brush the lamb with the mustard, sprinkle with all the salt,
>pepper and rosemary. Put the vegetables into a roasting pan. Lay the lamb
>roast on top of the vegetables and place into a pre-heated 325°F oven. Cook
>the lamb for about 1 1/2 hours or until the internal temperature of the
>roast is 160°F.
>
>

Sounds like an excellent, careful procedure up to here. Do you really
want to cook it to 160? If I want lamb done that far, or have some
eaters who will, I will do braised lamb shanks.

Leg is, to me, a roast, and best pulled out to rest between 120 and
130. Not trying to start a flame war, just asking a question.

Thanks



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas