Cook all raw lamb steaks, chops, and roasts to a minimum internal temperature of 145° F (62.8° C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
How to tell if your lamb is cooked without cutting it
When it comes to cooking lamb, the level of ‘doneness’ can be a matter of personal preference. But cooking it correctly can transform an already delicious cut into something amazing.
Whether you prefer your lamb to be lightly blushing or well done all the way through, learning to tell if it is cooked correctly (without cutting into it) will preserve the flavours and leave you with a juicier and more flavourful bite when it comes time to serve.
Cooking your lamb correctly may seem complicated from the outset, but with the help of the NEFF MultiPoint MeatProbe and a few nifty tips, you’ll become a master of this meat in no time.
One of the cardinal sins of cooking lamb is throwing it straight from the fridge into the oven. When you put cold meat straight into heat you get uneven cooking. Why? Because the oven is trying to warm it up before it can begin cooking, usually leaving you with uneven insides and outsides.
To remedy this problem, be sure to let your meat come to room temperature before you start cooking. Depending on the size of your cut, this should take roughly one hour – up to two for bulkier cuts.
Use an oven thermometer to cook your lamb perfectly
If there’s one thing we’ve learnt about cooking lamb, it’s this: always use a thermometer to make sure you’re cooking it perfectly. When cooking lamb to medium-rare (just a hint of pink on the inside) you want the internal temperature of the meat to get to between 60-65°C. Another important tip is not to continuously open and close your oven as this can affect the cooking temperature. So how do you balance those two warring needs?
Once your probe is inserted into your lamb, simply set your desired internal temperature and the probe will monitor the progress, automatically turning the oven off when the desired temperature is reached.
How to Tell when Lamb Is Cooked
FAQ
What Colour should lamb be when cooked?
Can lamb be a little undercooked?
How long should lamb be cooked for?
How do you know if a lamb is cooked?
Rare, medium rare, medium well… the colour, juiciness and internal temperature of your cooked lamb determine its doneness. Cooking lamb to perfection begins with working out the correct cooking time and remembering two simple things: – Lamb carries on cooking while resting so remove it from heat around 3–6°C before your goal temperature.
What temperature should Lamb be cooked to?
Temperature guidelines are crucial to determine the perfectly cooked lamb. In general, it is recommended to cook lamb to an internal temperature of 145°F for medium-rare, 160°F for medium, and 170°F for well-done. The internal temperature of the meat can be measured with the help of a meat thermometer.
How to measure internal temperature of lamb?
The best way to measure the internal temperature of lamb is to use a meat thermometer. A meat thermometer provides a true and accurate measurement of doneness. Therefore, you can easily cook your lamb exactly how you would like. Moreover, a meat thermometer helps you from overcooking or under-cooking your lamb.
Do you need a thermometer to cook Lamb?
Cooking lamb can be a tricky task as it requires careful monitoring of both time and temperature. The best way to ensure that the lamb is cooked to perfection is to use a meat thermometer, which can help you determine the internal temperature of the lamb.