Pink lamb.

[Snowy Owl]

OH and I have enjoyed a well cooked leg of lamb for dinner tonight and got to wondering where this idea of having lamb, and for that matter duck, undercooked and presented pink. Anyone know of the origins/dates...or did it just happen?!

Personally, neither of us could eat it llike that, but I do admit to liking a less well done piece of fillet steak.

[Figi]

The French have always eaten their duck and lamb pink. This is an isolated example of the French actually being completely right. Overdone duck and lamb are tasteless and disgusting.

[Snowy Owl]

Thank you figi, I thought that the French might have something to do with it.

I wish you could have tasted what we had last night as there is a great difference between well cooked and over cooked. Most overcooked meat is unpleasant.

[chinois]

I think it's generally acknowledged that lamb doesnt need full cooking as it ruins the flavour/juiciness like with beef. So it seems that the places you've had it before havent known what they were doing. Or are you saying you like to cook it well done?

It took me 21 years to realize that i did like beef after all - it'd just been overcooked every time. What a waste of good cow!

[chinois]

I think the scare stories the media and the government food agencies spawn are responsible for a lot (including my culinary upbringing)
Overcooked meat, scrambled egg like bouncing balls, crispy merangue, pasteurized/skimmed milk etc. I wish my parents had been french!