Rare Roasted Squab with Saffron, Green Olives and Preserved Lemon

Squabs are delectable birds and their meat holds up very well to rich, spicy flavours. Squab meat is at its best when cooked rare, when it is at its juiciest and tastiest. I am quite adamant that particular meats should never be overcooked. I would rather people choose something else if they are turned off by the relaxed nature of rare meat than have them disappointed by the texture of overcooked meat and laying that responsibility with the cook. The generic steak house can play that role b