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Old 05-02-2013, 10:10 AM   #2
deguerre
somebody shut me the fark up.

 
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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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With lamb, less is more. A simple rub with celery salt and course black pepper is sometimes all you need. Of course, we have marinated overnight too (Most recently a Tandoori marinade) and gone the olive oil/rosemary/garlic/S&P route too. I'd go by internal temp and not time, not letting it go over 140 IT at the absolute top temp.
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Guerry
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"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
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