Most of us here like medium if not rare lamb.
I am cooking a leg of lamb that has to feed folks who don't like pink/red in their meat. What would be the IT that will still allow some slicing , but is also supertender. Basically I want it just before the "pulled lamb" stage. From what I read "pulled" IT is around 195.
I am cooking a leg of lamb that has to feed folks who don't like pink/red in their meat. What would be the IT that will still allow some slicing , but is also supertender. Basically I want it just before the "pulled lamb" stage. From what I read "pulled" IT is around 195.