The lamb leg is tender to begin with and has had the bone removed. The expected result would normally be well done gray meat and very (falling apart) tender, though I've warned them to expect a pink result with more taste than they normally get. The lamb chops colour started to show them the way. Part of the marinade recipe is pineapple, I suspect because it aids in tenderising. Along with yoghurt, a little oil, garam masala and other spices. Not exactly sure which others they used at the moment. You're right about the chef expecting gray meat, though I don't think he would object to the meat being pinkish as long as it's tender and tasty. I guess he would prefer the meat to be more medium than too rare. ( the bloody look scares them a little) BTW shanks are marinating right now ready for the next experiment, followed by a Beef Madras and Rogan Josh curries.