The Science of the Lambs

So I accidentally bought a frozen leg of lamb rather than a fresh one while Internet Shopping last week.

Fair enough, I thought, and bought a fresh one to eat that week, reasoning that I could defrost the frozen one overnight this weekend.

Well, turns out that a big-ass leg of lamb takes a lot longer to defrost than you might think. 24 hours in the fridge, and it’s still frozen solid.

That’s when I remembered the Roald Dahl story, in which a housewife successfully cooks a leg of lamb from frozen.

Most sources on the Internet reckon that beef or lamb are safe to cook from frozen. But I still worried, because it would make me sad if I accidentally gave everyone in the house food poisoning.

Fortunately, someone has done Science on this very issue. By freezing a joint of meat with a meat thermometer stuck inside it and recording the results as it cooks.

It’s got a graph and everything. And looks delicious.

[goes off to cook lamb]

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