When you're cooking lamb at
home, keep
in mind that although lamb may be cooked the same as beef, it's best when marinated with olive oil, garlic and herbs and then slow - cooked over an indirect fire until it reaches an
internal temperature of 145 degrees F (about 20 minutes per pound plus 25 minutes for a boneless leg).
While passive houses are designed to meet maximum average
temperature targets, there are no such requirements
in Irish or UK building regulations — meaning many highly insulated new
homes are being built without regard to whether orientation, form, layout and / or lack of shading will run the risk of causing unacceptably high or low
internal temperatures.