The totally off-topic thread

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Weather on Gold Coast has been beautiful all week.. Short sleeve shirts has been very comfortable.. :cool:
 
Weather on Gold Coast has been beautiful all week.. Short sleeve shirts has been very comfortable.. :cool:

Just hope you Queenslanders remember to wear them sexy socks with your shorts!

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Cooking lamb roast for the first time tonight. It's only a small joint on the bone - just over a kilo.

I'm thinking 180-200 degrees for an hour or so (tops), cook to about 60 degrees internal then rest. Seasoning will be garlic, rosemary, salt and mustard.

Am I onto a winner here?
 
I'd go a bit long for the cooking time, just because of the bone. Hot at first then lower temperature.
 
Roast is out. Tastes pretty good...took a bit longer than I thought.

Some parts are well done, others quite pink, but at least it is all juicy.
 
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I'm thinking 180-200 degrees for an hour or so (tops), cook to about 60 degrees internal then rest. Seasoning will be garlic, rosemary, salt and mustard. ?

Too late to add, except perhaps for next time - that a quality meat thermometer is a great investment.
 
Been a while since I've roasted and beef only. SWMBO does the roasting now always magnificent, although the last pork was troubled by the oven door not sealing well. Anyway, we have never used a thermometer. But that's probably just a matter of practice.
 
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