"Graeme...in London" > wrote:
> "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.

Seems like the last time I did lamb shoulder or leg, I got it to 135F and
let it rest a bit.
>
> 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.

That Vodka trick is great. I do that every morning to get the cotton out!

--
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