Whenever I eat meat, I sure to request for it to be done from rare to medium rare.
I am not fond of well-done meats. For one, they are not that tender anymore, taking away the pleasure of that heavenly first bite. And second, well-done meats seem to lose a lot of flavors. They just taste a little bland and dry to me, which makes me lose my appetite. Meat should be enjoyed because of its flavor and tenderness. Take away one and the experience is incomplete.
Whenever I go visit my parent’s house, I always watch Mom cook. She has a lot of techniques she learned from my Grandma that are very much useful. However, she cooks meat differently than her. Grandma loves her meat rare and tender and extremely juicy.
Mom on the other hand feels different. She wants the meat, any meat actually, all well-done so she cooks it with a different temperature. It has something to do about the “bacteria residing in meat” if it’s not cooked properly. It is all a myth, of course, but some old beliefs are truly difficult to change. So I had to look for my own lamb recipe that cooks the meat just the way I like it. This one fits the bill!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Meat thermometer inserted into the thickest part of the meat: 125F for rare or 135F for medium rare.
