I didn't realize it was lamb I thawed out from the freezer where I'm house sitting. I was told to help myself. Seasoned with rosemary and lemon zest from the premises, plus olive oil, coarse kosher salt, and pepper. What done temp would you shoot for here?
by hurdygurty
3 Comments
I prefer lamb a little more rare than beef.
I like them pink inside and a bit charred outside – same as steak really .. internal temp about 50C
Tiny T-Bones!