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If your only criterion for judging that meat is properly cooked is that it is piping hot, I can see why you would have no need for a thermometer...:smile:

All well and good but different shaped joints need different cooking times - long and thin cooks more quickly than short and fat even if the weight is the same; if you are cooking meat on the bone it cooks differently to meat off the bone, and the size and shape of any bones will also affect...