I made leg of lamb last night (ok, half leg). My meat thermometer (one of the best gadgets you can buy; perfect roasts every time) claims lamb should be cooked to 80˚C. I guessed that this was too high (given that "Beef Well" is 75˚C and poultry is 90˚C) and took it out before it reached 70, reckoning that lamb needs to be done more than beef. It was still pinkish on the inside, but I would've liked it properly pink. I shudder to think of what it would have become if I'd actually cooked it to 80.
(In another lie, it claims pork should be cooked to 90˚C. Now, I don't cook pork, but I KNOW that's too high. Most people overcook it because they're afraid of trichinosis, but trichinae are killed at 59˚C. You don't need to cook it to more than 70, allowing for a substantial margin of error. And apparently, there's no trichinosis in Europe anyway!)
Made perfect Yorkshire puddings though ;) No small achievement in our oven. I'm increasingly convinced it's deeply dodgy. It produces great roasts, lovely and crisp, but is very poor at baking. ALL of my cakes dome and usually crack. I've used an oven thermometer (doming is usually a sign of incorrect temperature), made sure it was the correct temperature, and they only cracked slightly, but doming was still bad. And this is with recipes that used to work perfectly and I've controlled for ingredients (e.g. using American flour and baking powder). The batters look perfect before they go in the oven. They just don't bake properly. Hmph. Maybe it's the fan; I'm not used to fan ovens.
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