Clarice Starling: I heard a strange noise.
Hannibal Lecter: What was it?
Clarice Starling: It was... screaming. Some kind of screaming, like a child's voice.
Hannibal Lecter: What did you do?
Clarice Starling: I went downstairs, outside. I crept up into the barn. I was so scared to look inside, but I had to.
Hannibal Lecter: And what did you see, Clarice? What did you see?
Clarice Starling: Lambs. The lambs were screaming.
Hannibal Lecter: They were slaughtering the spring lambs?
Clarice Starling: And they were screaming.
Hannibal Lecter: And you ran away?
Clarice Starling: No. First I tried to free them. I... I opened the gate to their pen, but they wouldn't run. They just stood there, confused. They wouldn't run.
Hannibal Lecter: But you could and you did, didn't you?
Clarice Starling: Yes. I took one lamb, and I ran away as fast as I could.
Hannibal Lecter: Where were you going, Clarice?
Clarice Starling: I don't know. I didn't have any food, any water and it was very cold, very cold. I thought, I thought if I could save just one, but... he was so heavy. So heavy. I didn't get more than a few miles when the sheriff's car picked me up. The rancher was so angry he sent me to live at the Lutheran orphanage in Bozeman. I never saw the ranch again.
Hannibal Lecter: What became of your lamb, Clarice?
Clarice Starling: They killed him.
Happy Easter! Enjoy your lambs
Check up on the History of the Lamb on Easter
You can actually cook lamb about that temperature but at maximum. Typically final core temperature on finished lamb is 120-140 degrees, but that depends heavily on recipe. In France it varies quite a bit.
Ok my dad made the dinner, but I think that the thermometer was wrong. It definitely wasn't overcooked. Seemed almost bloody to me. And I know all about letting my meat rest!
damn dud you over cooked that roast. i would have pulled it out at 125 degrees and let it rest for half an hour