Michel Boucher wrote:
> I bought a fresh organic leg of lamb, a fairly large piece of meat,
> bone-in. It was supposed to be for tonight with six people at table.
> Unfortunately, that isn't going to happen and here I am with a 3kg
> piece of lamb. My plan is to freeze it and have it during the
> holidays. However, I don't like rare (or even pink) meat so my plan is
> to slow cook it. I prefer to cook until temperature is reached, not by

I'd be happy to help you, since I have cooked many a leg. But, I don't
see how it can be done right without the meat being at least pink.