With rosemary, garlic & anchovies
With rosemary, garlic & anchovies
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– Use your leftover vegetables to make an incredible gravy.
HOW DO YOU LIKE YOUR LAMB COOKED?
– Medium: For meat that’s blushing, cook for 1 hour 10 minutes with 30 minutes resting. You want an internal temperature of 62°C.
– Medium well done: For meat that’s perfectly pink, cook for 1 hour 20 minutes with 30 minutes resting. You need to reach an internal temperature of 73°C.
– Well done: For meat that has no trace of pink, cook for 2 hours 15 minutes with 30 minutes resting. You want an internal temperature of 83°C.