Victor Sack wrote:

> If you still want to cook it whole, pat it with a mixture of dried
> crushed oregano and thyme, black pepper, a bit of cayenne and paprika,
> and salt, and roast in a hot oven (220°C/425°F) for about 30 minutes,
> then reduce the temperature to 200°C/400°F und cook for about 30-45
> minutes longer, until the inside temperature is 30°C/90°F at most
> (anything higher is barbarous). Then let it rest in a warm oven for
> 30-45 minutes. Resting will let it continue cooking for a bit and the
> juices will be well distributed throughout the meat.
>


Surely not 90 deg. F, Victor. That is below human body temperature!

gloria p