For those that don't have a lot of
experience cooking with American Lamb,
determining when it is done is the biggest
challenge. An overcooked rack of lamb is an
expensive mistake and carving into an
undercooked roast can be an embarrassment at
a dinner party. Don't rely on guesswork - a
good meat thermometer will provide reliable
results. DO NOT cut into a roast or chop to
check doneness. Use an instant read
thermometer to give you a quick, accurate
reading.
American Lamb always benefits from rest
before serving - the rest allows the meat's
juices to settle. Give thin cuts like chops
five minutes before serving and allow 20
minutes before carving roasts. Keep in mind,
as the meat rests, its internal temperature
typically rises 5-10 degrees. Remove lamb
from cooking heat when the thermometer reads
5-10 degrees less than your desired
temperature.
To ensure lamb remains safe throughout
cooking, the USDA recommends cooking ground
lamb to a safe minimum internal temperature
of 160 degrees as measured on a food
thermometer. Other cuts including roasts and
chops should be cooked to 145 degrees F for
medium rare, 160 degrees F for medium, and
170 degrees F for well done. For approximate
cooking times for use in meal planning, see
the chart below.
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