"Nick Cramer" > wrote in message
...
> Don't know if I can find a leg, might end up with a shoulder or???
>
> Grate temp? Meat temp for rare? Graeme? Thanks.

I seem to recall that 125-130F was the internal temp for rare lamb.

I've only eaten smoked lamb once, and that was a bad experience at a
Norwegian New Year party. It was served cold and the fat left a nasty
clawing aftertaste.

It took almost a full bottle of vodka for my mouth to get back to normal.

Graeme