"simy1" > wrote in
ups.com:

> Michel Boucher wrote:
>> I bought a fresh organic leg of lamb, a fairly large piece of
>> meat, bone-in. It was supposed to be for tonight with six people
>> at table. Unfortunately, that isn't going to happen and here I am
>> with a 3kg piece of lamb. My plan is to freeze it and have it
>> during the holidays. However, I don't like rare (or even pink)
>> meat so my plan is to slow cook it. I prefer to cook until
>> temperature is reached, not by
>
> I'd be happy to help you, since I have cooked many a leg. But, I
> don't see how it can be done right without the meat being at least
> pink.

I'm afraid that's a taste I don't share.

--

"There is a crack in everything,
That's how the light gets in."

Leonard Cohen, Anthem