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(Edwin=A0Pawlowski) offers....
>Sounds about right to me. I take it off at
>135.
That is just what I did, and was quite pleased with the outcome.
However, the marinade and basting combination I used will just not do.
Six of one, half a dozen of the other regarding the tarragon or the
lemon juice I did not care for, but methinks the old standby of merely
punching slivers of garlic into the meat, along with simply salt and
pepper lends to a far better flavor. Oh well, I learned some time ago
that lamb leftovers shredded and stir-fried with black pepper, cumin,
minced garlic and onion bits make the basis for the really terrific
tacos I will enjoy during the week.

Picky ~JA~