The Christmas Meal: Meat Perfected

Many people choose a special cut of meat for Christmas dinner.  I highly recommend a meat thermometer inserted in the thickest part of the cut to make sure it doesn't overcook.  If the meat isn't cooked well, all of that money spent on buying the nicer cut is wasted.  Here are the recommended temperatures for various meats:
Beef:
Rare-                120-125 degrees
Medium Rare-  130-135 degrees
Medium-           140-145 degrees
Medium-Well-  150-155 degrees
Well-Done-       160 degrees and above
Lamb:

Rare-                135 degrees

Medium Rare-  140-150 degrees

Medium-           160 degrees

Well-Done-       165 degrees and above

Poultry:

Chicken-           165-175 degrees

Turkey-             165-175 degrees

Pork:       150 degrees and above

After the meat is cooked, here is an easy way to dress up the main course!  Cut a few lemons and pomegranates in half and place cut side down in a pan over medium heat.  Cook until slightly browned on the edges.  Lay the meat on a bed of lettuce or parsley then arrange the fruit around it.  

Beautiful and festive!!