SC - Cooking of meat-longish

[Philippa Alderton]

Bear says:

>On the subject of lamb, I prefer mine well-done and prefer to braise it to
keep the meat from drying out.<

Perhaps I should have mentioned personal preferences in my post- after all,
if you like your meats well-done, rare meats are not going to be
attractive. But the point I was trying to make is that it is not necessary
to cook meats into shoe-leather in order for them to be safe to consume. My
suggestion would be to cook your lamb to the same degree that you would
cook a similar cut of beef.


Phlip

Phlip at bright.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.
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