Kent wrote:

It's almost sinful to roast leg of lamb to 170F!
I agree, but she wants it done. As I mentioned, she likes beef rare,
pork and lamb done. And nothing you or I say will change that.
A lot, if not the majority of lamb in the US comes from from abroad,
primarily New Zealand. American lamb, if you can find it, is much better,
though the leg is slightly larger than the other.


A friend's daughter raises lambs, we help her cull the herd and pay her
about $3.65 a pound dressed out.

What is better than American or New Zealand lamb is Icelandic lamb.
Mike

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