The chef's table: Sandy's Simple Teriyaki Strip Steaks.(Knight Ridder Newspapers)

Q. I have a hard time judging meat temperatures when I prepare lamb. I purchased a meat thermometer, but it didn't work out. The last time I cooked lamb, I waited until it reached 140 degrees. But when I cut into the meat, it was barely cooked inside.

A. I would like to rely on a thermometer, because I always tend to overcook meat and chicken. What am I doing wrong? _ Sal F.

A. There's just one think to remember when preparing lamb: don't overcook it. It's not as hard as you think. As far as a meat thermometer goes, I highly recommend them for large pieces of meat or roasts.

One thing you should keep in mind with your thermometer is to make ...