I want to talk to you about resting meat. Now it doesnt matter if you are talking about grilling a steak or roasting a leg of lamb, whats important is that you let the meat rest half the amount of time that it took to cook it.
What happens when you take the meat out of the pan or out of the oven is a thing called carryover-cooking. This is where the heat is still transferring through the choice of meat sop what you need to do is let it rest so it gets beautiful and evenly pink, and you wont lose all of the juice once you cut into it.
So you let the meat rest half the amount of time that it took to cook it, and thats how you get it beautiful and juicy.