Hello, how are u, please i need help with something. I had to braise the lamb's arm . So as i know the technique for braising is saute the meat and the vegetables, after put them in a source with a little stock, cover it and after cook it in the oven. Well i did was this, i gte out the bone from the lamb´s arm,,, after i stir some salt, pepper and thyme, after i coiled the lamb and saute it in a little of oil, after i sauté the vegetables. after i put them in a source with stock and i covered it and it went to the oven..... WElllllllll cuz those days i had received class about the temperatures in meats ,, i though ahhhhhh, i have to cook the lamb till it gets the temperature (64 celsius or 147 F ) so it cooked about 20 minutes , i though the temperature and it was about 70 (157 F)celsius, i said oh mi god,, its cooked so much,, so i put it out from the oven. it was cooked only 20 minutes,, it was hard and dried, the chef shouted me and failed me.. so what was my mistake? should it have been cooked a lot of time cuz its lamb???? when should i use the rules of temepratures? when its prime quality meat? Thanks so much, and sorry cuz my english, thanks Gus!!!!!