sf wrote in :

> I'm not against fully cooked lamb, but why over cook a part that
> doesn't need to be over cooked? It's akin to braising a beef fillet.

In your opinion. I have eaten and very much enjoyed slow-cooked lamb.
Every time I have been served pink lamb, I have been unable to eat it.
So given that I cannot eat uncooked lamb, what would you suggest?
(this is a rhethorical question)

Do you think that if I actually enjoyed pink lamb that I would not know
how to cook it that way? Btw, not particularly fond of underdone veal
or beef either.

De gustibus et coloribus et welldonelambibus non disputantur.

Or, for those among you who do not speak Latin: different strokes for
different folks.

--

"There is a crack in everything,
That's how the light gets in."

Leonard Cohen, Anthem