Diario de jandtaa, 22 nov. 18

bit too rare for me! love lamb though. my dad makes an awesome lamb curry 

Awesome 👌 

Tender cuts like this really benefit from being cooked no more than medium rare as cooking for longer will cause them to dry out, toughen, and lose flavour. Yep I like a good lamb curry although when I can get hold of it prefer to use goat or mutton which holds up better to the spicing. 

Oh I know! But I just can't stomach them, lol. I'm really picky. I tend to cook my red meat in a stew or add water to the cooking. I like to do it so it's falling apart. 

Yep low and slow is the way to cook tougher cuts using methods such as braising or slow roasting. 

Looks lovely 😋 

That looks very moorish just the way I like to eat my meat, but er indoors likes her's cremated, cooking times in our house are very challenging at times. 

Yeah I feel your pain, it's either individual cuts and start one earlier or larger cuts and carve off the the more well done edges. Education is key as people ask for a medium rare steak with no blood and complain when it is pink in colour !! there is no blood in raw red mea,t it is myoglobin a protein found in animal muscle. Animals are bled out immediately after slaughter or the meat would be rancid and inedible.