On May 30, 8:19 am, Giusi > wrote:
> 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.
>
> Absolutely safe and IMO absolutely better.
>
> --
> Posted via a free Usenet account fromhttp://www.teranews.com

In the U.S., that business about pork is really no longer valid; there
haven't been any cases of trichinosis reported for ages (at least
that's what I read somewhere). I regularly cook my pork tenderloins
only to about 120-130 and then let it rest under foil for about 15
minutes.

Lamb is ALWAYS better when rare. Always. And safe.

N.