First off, thanks for being here with always good advice. I'm roasting
a 3.23 lb. leg o' lamb today, and I've just put it in a 400 degree oven,
immediately turning the oven fdown to 350. If it matters, the lamb is
slathered with fresh minced basil, fresh minced terragon, dried garlic
and onion crumbles, peanut oil, fresh lemon juice, sea salt and cracked
pepper; all of which I will later baste with. I finally bought an
instant read meat thermometer, where comes my need for help. I'm
thinking that for medium rare I should remove the lamb from the oven at
a temperature of 135, letting it sit for about the ten minutes I will be
heating up leftovers of pattypan squash and roasted red spuds with fried
onions. Will my imagined temperature of 135 degrees when removing from
the oven for a final of medium rare be correct?

Picky ~JA~