Hi, this is probably a silly question but I am slow cooking a leg of lamb. I’ve read that the ideal temperature on my meat thermometer should be 60 degrees - does this mean when the meat hits 60 I should take it out? Or does it mean once it hits 60 it will stay that temperature for a while?
I have never used one before as you can probably tell.
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by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
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