Lamb temp when done

Roasting is a "dry heat" cooking method, meaning that you do not add any liquid to the meat as you cook it. Tougher cuts of lamb, such as shank and shoulder, are best for braising and stewing. You can purchase leg of lamb bone-in or boneless. A whole leg of lamb often includes the shank portion, but since the shank does not take well to the dry heat of roasting, it's best to buy the leg without the shank.

You can also buy a half leg of lamb; the butt-end of the leg will be the meatiest and most tender. Rack of lamb is the cut with the rib bones or chops.

This succulent roast is often served "Frenched," with the fat and meat trimmed from between the ribs and the bones scraped clean and protruding outward. Your butcher should be able to prep the roast for you; remember to ask for the meat trimmings if you want to make soup later on. When two or more racks of lamb are tied together to form a circular roast, it's called a crown roast. Lamb is flavorful enough on its own that it doesn't need much seasoning, yet robust enough that it pairs beautifully with any number of boldly flavored seasonings, like rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint, and garlic.

Take a look at what's new and get inspired. Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. View All. How to cook a leg of lamb. How to roast a rib of beef. What to look for when buying a leg of lamb. When choosing lamb, look for a deep pink colour with dry, white fat. Lamb should be stored covered in the fridge for 2—3 days or frozen on the day of purchase.

Leg of lamb. How to cook lamb. Furthering your knowledge will only make yourself a better cook but furthering your knowledge of proper cook temps of a variety of meats is extremely valuable.

Click More Meat Cooking Temperatures. One of the joys of grilling, smoking or roasting meats is the different ways that you can prepare your meal. There are some meats that have a limited range of temperatures that they can be safely prepared and cooked at and there are others that can be prepared at many different temperatures for different taste and textures.

Lamb is one of those meats. To achieve a rare cook when preparing you lamb, you must cook it at the lowest, safe eating temperature. This lamb temperature will give you a very reddish and pink inside, and be quite bloody.

We're here to break down everything you need to know about cooking lamb, from the different types of cuts to the preparations and cooking temperatures.

This versatile protein comes in many shapes and sizes, from the tender leg and rack to the tougher shank and shoulder. The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises —the long cook time allows them to significantly break down and become fork-tender. Each cut of lamb has its unique strengths, but one thing remains certain no matter how you're preparing your lamb: It must be properly cooked.

If you've never used a meat thermometer before, Our Food Editor's got you covered. Do not take it off the heat before gauging the temperature. The most important thing to remember is to insert your thermometer into the thickest part of the lamb, avoiding any bones or fat.