Your nose knows. If it smells like a wet dog, it’s raw. If it smells like a campfire and roasted garlic, it’s done. Trust your gut.
And finally: don’t be afraid. You will mess up one batch. So what? Eat it with some mint jelly and call it “rustic.” Every chef has served a hockey puck.
The main takeaway? Relax. Use your hands. Use a thermometer. And for the love of all things roasted, let it rest.
Now go cook that lamb. You’ve got this. And when you nail it? You’ll be a hero. Just don’t forget the shimmy.
