Lamb that is undercooked
We get almost raw 'rare steak' to eat and the french eat raw minced beef.
But we are warned not to undercook pork, since some parasites are not killed
if undercooked.
What i want to ask is what is the situation with Lamb? Sometimes I see Lamb
that is still a bit pink in the middle, is that o.k.? Since to my mind it
seems better a bit undercooked. thanks for advice on whether lamb is safe
to eat in this situation.
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