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Cooking & Handling Lamb –
Test for Doneness
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. plus 8-10 min. resting |
Soft |
Medium-rare: |
130-140°F
Internal appearance lighter red; very moist with warm juices |
25-30 min./lb.. 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. 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. plus 8-10 min. resting |
Firm |
Refer to the Handling and Storage section of this site to ensure you use the best quality product.
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