Donald Martinich wrote:
> In article .com>,
> Nancy2 > wrote:
>
>> On May 30, 8:19 am, Giusi > wrote:
>>> monrae fordi wrote:
>>>> seems better a bit undercooked. thanks for advice on whether
>>>> lamb is safe
>>>> to eat in this situation.
>>>
>>> Absolutely safe and IMO absolutely better.
>>>
>>
>> Lamb is ALWAYS better when rare. Always. And safe.
>>
>> N.
>
> Rare lamb? Leg, saddle, loin and related cuts are fine when rare. But
> a rare shoulder or shank are far too tough. Rare ribs- way too much
> fat. If you braise or spit roast the tougher cuts they don't dry out
> that much.
>
> D.M.

Shanks and tougher cuts absolutely need to be braised low and slow. I have
two nice lamb shanks in the freezer

Jill