monrae fordi wrote:
>
> 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.


Lamb should be quite pink. Like beef, it tastes much better and has a much
nicer texture than when it is all grey. Pork is well inspected and there
is no longer the danger of parasites.