On Sun, 12 Nov 2006 15:12:17 -0600, Michel Boucher
> wrote:

>"simy1" > wrote in
oups.com:
>
>> 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.
>
>I'm afraid that's a taste I don't share.

Honestly, Michael.... why through away good money on a leg? Just get
a shoulder and do to it what you will.

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