What are the recommended internal temperatures for rare, medium, and well-done lamb?

Question

Get the exact temperatures to cook lamb to your preferred doneness level.

Answer 1

The recommended internal temperatures for lamb are: Rare: 125-130°F (52-54°C); Medium-Rare: 130-135°F (54-57°C); Medium: 135-140°F (57-60°C); Medium-Well: 140-145°F (60-63°C); Well-Done: 145-150°F (63-66°C).

Detailed Explanation:

Unlike poultry, lamb can be safely consumed at various levels of doneness, from rare to well-done, allowing for personal preference. The key to achieving your desired doneness is to use a reliable meat thermometer and pull the lamb from the oven when it reaches the appropriate internal temperature, accounting for carryover cooking. After removal from the oven, the lamb's internal temperature will continue to rise by about 5-10°F (3-6°C) during the resting period. Therefore, you should remove the lamb when it is a few degrees below your target final temperature. Here are the pull temperatures:

• Rare: 125-130°F (52-54°C) - will rise to 130-135°F (54-57°C)
• Medium-Rare: 130-135°F (54-57°C) - will rise to 135-140°F (57-60°C)
• Medium: 135-140°F (57-60°C) - will rise to 140-145°F (60-63°C)
• Medium-Well: 140-145°F (60-63°C) - will rise to 145-150°F (63-66°C)
• Well-Done: 145-150°F (63-66°C) - will rise to 150-155°F (66-68°C)

Always insert the thermometer into the thickest part of the roast, avoiding bone.

Pro Tip:

For the juiciest results, aim for medium-rare to medium doneness, as lamb can become tough and dry if cooked to well-done.