there is no pink meat visible when you cut into the thickest part
Ugh. That’s the recipe for shoe leather.
The UK Food Standards agency gives that advice .
Looking at the snippets using google search it seems to be what other UK sites say too.
Wouldn’t it depend though on the type of meat being cooked ie chicken and pork cooked well but with beef and lamb it’s not so important( I like my steaks medium rare) ?
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