Lamb that is undercooked

monrae fordi said:

We get almost raw 'rare steak' to eat and the french eat raw minced beef.
But we are warned not to undercook pork, since some parasites are not killed
if undercooked.

What i want to ask is what is the situation with Lamb? Sometimes I see Lamb
that is still a bit pink in the middle, is that o.k.? Since to my mind it
seems better a bit undercooked. thanks for advice on whether lamb is safe
to eat in this situation.

Absolutely safe and IMO absolutely better.

--
Posted via a free Usenet account from http://www.teranews.com

monrae fordi said:

What i want to ask is what is the situation with Lamb? Sometimes I see Lamb
that is still a bit pink in the middle, is that o.k.? Since to my mind it
seems better a bit undercooked. thanks for advice on whether lamb is safe
to eat in this situation.

If you're in the US (unsure about elsewhere) you should know that
trichinosis in pork is relatively unheard of nowadays. So if you enjoy
pork less dried out and overcooked than your grandmother used to make
it- go for it.
Lamb... is often overcooked but I can't recall if there is any reason
than bad cooking? It should be pink in the middle when done.

monrae fordi said:

What i want to ask is what is the situation with Lamb? Sometimes I
see Lamb that is still a bit pink in the middle, is that o.k.? Since
to my mind it seems better a bit undercooked. thanks for advice on
whether lamb is safe to eat in this situation.

IMHO there's nothing worse than overcooked lamb. I prefer it pink in the
middle. The first time I recall having lamb was at a French restaurant in
1977. When we all decided to try the lamb the server recommended it be
cooked to no more than medium and he was so right. I prefer it leaning a
little more towards medium-rare.

Jill

monrae fordi said:

We get almost raw 'rare steak' to eat and the french eat raw minced beef.
But we are warned not to undercook pork, since some parasites are not killed
if undercooked.

What i want to ask is what is the situation with Lamb? Sometimes I see Lamb
that is still a bit pink in the middle, is that o.k.? Since to my mind it
seems better a bit undercooked. thanks for advice on whether lamb is safe
to eat in this situation.

Lamb should be quite pink. Like beef, it tastes much better and has a much
nicer texture than when it is all grey. Pork is well inspected and there
is no longer the danger of parasites.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

We get almost raw 'rare steak' to eat and the french eat raw minced beef.
But we are warned not to undercook pork, since some parasites are not killed
if undercooked.

What i want to ask is what is the situation with Lamb? Sometimes I see Lamb
that is still a bit pink in the middle, is that o.k.? Since to my mind it
seems better a bit undercooked. thanks for advice on whether lamb is safe
to eat in this situation.

Perfectly OK, and you are right, lamb is better medium rare.

--
Peter Aitken

"monrae fordi" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

We get almost raw 'rare steak' to eat and the french eat raw minced
beef. But we are warned not to undercook pork, since some parasites
are not killed if undercooked.

What i want to ask is what is the situation with Lamb? Sometimes I
see Lamb that is still a bit pink in the middle, is that o.k.? Since
to my mind it seems better a bit undercooked. thanks for advice on
whether lamb is safe to eat in this situation.

http://www.google.com.au/search?q=medium+rare+pork&sourceid=navclient-
ff&ie=UTF-8&rlz=1B3GGGL_enAU221AU221

or.......

http://tinyurl.com/2pdy8h

Medium rare pork. Lurvely!!!

--
Peter Lucas
Brisbane
Australia

Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-

Giusi said:

monrae fordi said:

We get almost raw 'rare steak' to eat and the french eat raw minced beef.
But we are warned not to undercook pork, since some parasites are not killed
if undercooked.

Quoted message said:

What i want to ask is what is the situation with Lamb? Sometimes I see Lamb
that is still a bit pink in the middle, is that o.k.? Since to my mind it
seems better a bit undercooked. thanks for advice on whether lamb is safe
to eat in this situation.

Absolutely safe and IMO absolutely better.

--
Posted via a free Usenet account fromhttp://www.teranews.com

In the U.S., that business about pork is really no longer valid; there
haven't been any cases of trichinosis reported for ages (at least
that's what I read somewhere). I regularly cook my pork tenderloins
only to about 120-130 and then let it rest under foil for about 15
minutes.

Lamb is ALWAYS better when rare. Always. And safe.

N.

monrae fordi said:

We get almost raw 'rare steak' to eat and the french eat raw minced beef.
But we are warned not to undercook pork, since some parasites are not killed
if undercooked.

What i want to ask is what is the situation with Lamb? Sometimes I see Lamb
that is still a bit pink in the middle, is that o.k.? Since to my mind it
seems better a bit undercooked. thanks for advice on whether lamb is safe
to eat in this situation.

I think all meat is best rare, including pork. Unless, it's a cut that
needs to be cooked a long time, such as shanks.

Karen

monrae fordi said:

We get almost raw 'rare steak' to eat and the french eat raw minced beef.
But we are warned not to undercook pork, since some parasites are not killed
if undercooked.

What i want to ask is what is the situation with Lamb? Sometimes I see Lamb
that is still a bit pink in the middle, is that o.k.? Since to my mind it
seems better a bit undercooked. thanks for advice on whether lamb is safe
to eat in this situation.

I think all meat is best rare, including pork. Unless, it's a cut that
needs to be cooked a long time, such as shanks.

Karen

In article <[email hidden]>,

Nancy2 said:

Giusi said:

monrae fordi said:

We get almost raw 'rare steak' to eat and the french eat raw minced beef.
But we are warned not to undercook pork, since some parasites are not
killed
if undercooked.

Quoted message said:

What i want to ask is what is the situation with Lamb? Sometimes I see
Lamb
that is still a bit pink in the middle, is that o.k.? Since to my mind
it
seems better a bit undercooked. thanks for advice on whether lamb is
safe
to eat in this situation.

Absolutely safe and IMO absolutely better.

--
Posted via a free Usenet account fromhttp://www.teranews.com

In the U.S., that business about pork is really no longer valid; there
haven't been any cases of trichinosis reported for ages (at least
that's what I read somewhere). I regularly cook my pork tenderloins
only to about 120-130 and then let it rest under foil for about 15
minutes.

Lamb is ALWAYS better when rare. Always. And safe.

N.

CDC says there are about 12 cases of Trichinellosis a year in recent
years. With a good percentage of those from wild game.

Rare lamb? Leg, saddle, loin and related cuts are fine when rare. But a
rare shoulder or shank are far too tough. Rare ribs- way too much fat.
If you braise or spit roast the tougher cuts they don't dry out that
much.

D.M.

Donald Martinich said:

In article <[email hidden]>,

Nancy2 said:

Giusi said:

monrae fordi wrote:
> We get almost raw 'rare steak' to eat and the french eat raw minced beef.
> But we are warned not to undercook pork, since some parasites are not
> killed
> if undercooked.

Quoted message said:

Quoted message said:

> What i want to ask is what is the situation with Lamb? Sometimes I see
> Lamb
> that is still a bit pink in the middle, is that o.k.? Since to my mind
> it
> seems better a bit undercooked. thanks for advice on whether lamb is
> safe
> to eat in this situation.

Quoted message said:

Quoted message said:

Absolutely safe and IMO absolutely better.

Quoted message said:

Quoted message said:

--
Posted via a free Usenet account fromhttp://www.teranews.com

Quoted message said:

In the U.S., that business about pork is really no longer valid; there
haven't been any cases of trichinosis reported for ages (at least
that's what I read somewhere). I regularly cook my pork tenderloins
only to about 120-130 and then let it rest under foil for about 15
minutes.

Quoted message said:

Lamb is ALWAYS better when rare. Always. And safe.

Quoted message said:

N.

CDC says there are about 12 cases of Trichinellosis a year in recent
years. With a good percentage of those from wild game.

Rare lamb? Leg, saddle, loin and related cuts are fine when rare. But a
rare shoulder or shank are far too tough. Rare ribs- way too much fat.
If you braise or spit roast the tougher cuts they don't dry out that
much.

D.M.

I always cook my rack of lamb to medium rare, or 135 degrees. The
only time I've cooked lamb well done is when I'm using leftover lamb
roast for shepherd's pie.

monrae fordi said:

We get almost raw 'rare steak' to eat and the french eat raw minced beef.
But we are warned not to undercook pork, since some parasites are not killed
if undercooked.

What i want to ask is what is the situation with Lamb? Sometimes I see Lamb
that is still a bit pink in the middle, is that o.k.? Since to my mind it
seems better a bit undercooked. thanks for advice on whether lamb is safe
to eat in this situation.

Lamb can be eaten rare or even raw, and in that way is best with a
very lean cut like the leg. Google "kibbeh nayyeh" (or close
misspellings of it) for a middle eastern raw lamb version of steak
tartare. Trichinosis from pork occurs so infrequently in the USA that
it is barely worth worrying about. The handful of cases of trichinosis
cases that occur in the USA are almost all traceable to bear or elk,
if I remember correctly (and I may not, but they are traceable to
something other than pork). You can, if you wish, do some research and
find out for yourself the incidence rates.

-bwg

monrae fordi said:

We get almost raw 'rare steak' to eat and the french eat raw minced beef.
But we are warned not to undercook pork, since some parasites are not killed
if undercooked.

What i want to ask is what is the situation with Lamb? Sometimes I see Lamb
that is still a bit pink in the middle, is that o.k.? Since to my mind it
seems better a bit undercooked. thanks for advice on whether lamb is safe
to eat in this situation.

Lamb can be eaten rare or even raw, and in that way is best with a
very lean cut like the leg. Google "kibbeh nayyeh" (or close
misspellings of it) for a middle eastern raw lamb version of steak
tartare. Trichinosis from pork occurs so infrequently in the USA that
it is barely worth worrying about. The handful of cases of trichinosis
cases that occur in the USA are almost all traceable to bear or elk,
if I remember correctly (and I may not, but they are traceable to
something other than pork). You can, if you wish, do some research and
find out for yourself the incidence rates.

-bwg

Donald Martinich said:

In article <[email hidden]>,

Nancy2 said:

Giusi said:

monrae fordi wrote:
> seems better a bit undercooked. thanks for advice on whether
> lamb is safe
> to eat in this situation.

Absolutely safe and IMO absolutely better.

Lamb is ALWAYS better when rare. Always. And safe.

N.

Rare lamb? Leg, saddle, loin and related cuts are fine when rare. But
a rare shoulder or shank are far too tough. Rare ribs- way too much
fat. If you braise or spit roast the tougher cuts they don't dry out
that much.

D.M.

Shanks and tougher cuts absolutely need to be braised low and slow. I have
two nice lamb shanks in the freezer 🙂

Jill

Donald Martinich said:

In article <[email hidden]>,

Nancy2 said:

Giusi said:

monrae fordi wrote:
> We get almost raw 'rare steak' to eat and the french eat raw minced beef.
> But we are warned not to undercook pork, since some parasites are not
> killed
> if undercooked.

Quoted message said:

Quoted message said:

> What i want to ask is what is the situation with Lamb? Sometimes I see
> Lamb
> that is still a bit pink in the middle, is that o.k.? Since to my mind
> it
> seems better a bit undercooked. thanks for advice on whether lamb is
> safe
> to eat in this situation.

Quoted message said:

Quoted message said:

Absolutely safe and IMO absolutely better.

Quoted message said:

Quoted message said:

--
Posted via a free Usenet account fromhttp://www.teranews.com

Quoted message said:

In the U.S., that business about pork is really no longer valid; there
haven't been any cases of trichinosis reported for ages (at least
that's what I read somewhere). I regularly cook my pork tenderloins
only to about 120-130 and then let it rest under foil for about 15
minutes.

Quoted message said:

Lamb is ALWAYS better when rare. Always. And safe.

Quoted message said:

N.

CDC says there are about 12 cases of Trichinellosis a year in recent
years. With a good percentage of those from wild game.

Rare lamb? Leg, saddle, loin and related cuts are fine when rare. But a
rare shoulder or shank are far too tough. Rare ribs- way too much fat.
If you braise or spit roast the tougher cuts they don't dry out that
much.

D.M.- Hide quoted text -

- Show quoted text -

I should have been more specific. I only do chops and loin cuts.
Lamb is hard to find here (go figure, farm country and lamb is
scarce), and when we do find it, most of it is frozen.

N.

monrae fordi said:

We get almost raw 'rare steak' to eat and the french eat raw minced beef.
But we are warned not to undercook pork, since some parasites are not killed
if undercooked.

What i want to ask is what is the situation with Lamb? Sometimes I see Lamb
that is still a bit pink in the middle, is that o.k.? Since to my mind it
seems better a bit undercooked. thanks for advice on whether lamb is safe
to eat in this situation.

I would definitely suggest you tried it medium. It tastes way
better. Don't get rare though, it's not that it's health hazard, I
just find it incredibly difficult to chew. Especially if you get
shanks, I went to a restaurant and foolishly ordered rare lamb
shanks. I couldn't tear the meat off the bone, it was quite
frustrating. I winded it up getting it to go, then took it home and
cooked it more before scarfing it down.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I would definitely suggest you tried it medium. It tastes way
better. Don't get rare though, it's not that it's health hazard, I
just find it incredibly difficult to chew. Especially if you get
shanks, I went to a restaurant and foolishly ordered rare lamb
shanks. I couldn't tear the meat off the bone, it was quite
frustrating. I winded it up getting it to go, then took it home and
cooked it more before scarfing it down.

You have to know your cuts. Lamb, like beef, has some cuts that are good
rare (leg, chops) and others that need to be cooked a long time
(shoulder, shanks). A porterhouse rare is a great thing, but who would
want a rare oxtail or shortrib?

--
Peter Aitken

ebrian said:

monrae fordi said:

We get almost raw 'rare steak' to eat and the french eat raw minced
beef. But we are warned not to undercook pork, since some parasites
are not killed if undercooked.

What i want to ask is what is the situation with Lamb? Sometimes I
see Lamb that is still a bit pink in the middle, is that o.k.?
Since to my mind it seems better a bit undercooked. thanks for
advice on whether lamb is safe to eat in this situation.

I would definitely suggest you tried it medium. It tastes way
better. Don't get rare though, it's not that it's health hazard, I
just find it incredibly difficult to chew. Especially if you get
shanks, I went to a restaurant and foolishly ordered rare lamb
shanks.

Well hell, shanks are meant to be braised, not cooked like a steak!

Peter A said:

You have to know your cuts. Lamb, like beef, has some cuts that are good
rare (leg, chops) and others that need to be cooked a long time
(shoulder, shanks). A porterhouse rare is a great thing, but who would
want a rare oxtail or shortrib?

Some people have issues with rare meat, as if you are guaranteed to get
sick from it, or just find it a generally disgusting idea. I like steaks
rare to medium rare because they have a nice texture and better flavour, as
opposed to tough, dry and flavourless. Oxtails and ribs, OTOH, are very
tough cuts of meat and they need to be cooked long and slow to improve the
texture.