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Old 04-13-2009, 11:20 PM   #5
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Join Date: 12-02-06
Location: SLC, UT

I cook lamb in two methods, low heat and high heat.

I prep the lamb with slits every inch or inch and a half, then put slices of garlic, sprigs of rosemary and thyme in the every other slit, 1/3 filled with each.

Then cook it either low and slow or hot and fast.

225 - 250 cook it to 140 - 145 internal for medium rare.

425 - 450 cook it till the outside cracks, the inside will be at 140 - 145!
"There is no such thing as a little garlic." A.Baer
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