If you don’t have a thermometer on hand, you can use your fingers—though it takes practice. Make a fist with one hand, then touch the fleshy part at the base of your thumb. That firm feeling? That’s well-done. Now relax your hand completely and poke the same spot—that squishy give? That’s rare. Compare the lamb’s resistance to those two states. Weirdly poetic, isn’t it?
How Do You Know When Lamb Is Cooked
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5分で読める
