A THANKSGIVING LEG OF LAMB REPORT FROM HERSCHEL SMITH: “Followed your recipe. Everyone loved it. Done on the outside (like I like it), and very rare on the inside (like some of my clan like it). It’s very hard to get it to 140 degrees F for a large piece of meat.” Yeah, I used to rely on a meat thermometer, but now I just slice into it to check when it seems about time. Crude, but effective.

Here’s the recipe. Also, for the turkey this year, I sprinkled the surface with curry. That worked out well.