NIKON D70 - 1/2500 sec, f5.6 at 200mm
I've never really been a believer in resting meat after it's finished cooking and before it gets carved. I've always been bothered by the decision that it forces. Do I want cold but tender juicy lamb or do I want hot but possible a little tough lamb?
On Friday we had a pot luck dinner at work. Everyone made something and brought it for lunch. Of course, I didn't actually make anything, Gabba did it for me. Thanks Gabba. She roasted a leg of lamb after gently massaging it in secret herbs and spices. And she baked a loaf of curry and onion bread, with no massaging.
There was too much food and the leg of lamb was left alone, still lovingly wrapped in aluminium foil. After about 2 hours of it sitting, someone finally had digested enough to give the lamb a go. It was easily the most tender, juicy succulent lamb I have ever had. It was still warm and so tasty.
I'm a convert. Rest your lamb for half an hour. It's well worth it.
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A tasty lamb I found up at Shakespear Regional Park this afternoon between the rain showers.