You can test for doneness by simply prodding the lamb with your finger: When it has a springy but firm texture and is moderately juicy, the lamb is done. The firmer the feel of the meat, the more well-done it is.
Most people prefer lamb when it's medium-rare or medium, but lamb is also delicious when cooked well-done. Whichever way you prefer, here's a handy guide to use when cooking Australian lamb:
|
Degree of Doneness
|
Internal Temperature and Description
|
Approximate Oven Roasting Time
|
Touch Test
|
|
Rare:
|
120-130°F
Internal appearance very red; very moist with warm juices
|
20-25 min./lb. at 360°F
Plus 8-10 min. resting
|
Soft
|
|
Medium-rare:
|
130-140°F
Internal appearance lighter red; very moist with warm juices
|
25-30 min./lb. at 360°F
Plus 8-10 min. resting
|
Soft, slightly spongy and springy
|
|
Medium (with a touch of pink):
|
140-150°F
Internal appearance pink red color; moist with clear pink juice
|
30-35 min./lb. at 360°F
Plus 8-10 min. resting
|
Slightly firm and springy
|
|
Well-done:
|
150-165°F
Internal appearance no pink or red, slightly moist with clear juices
|
35-40 min./lb. at 360°F
Plus 8-10 min. resting
|
Firm
|
Refer to the lamb Handling and Storage section of this site to ensure you use the best quality product.
return to top
