Cooking temperatures for lamb to ensure it is just right every time
- Rare: 120-125°F / 49-52°C.
- Medium-rare: 125-130°F / 52-54°C
- Medium: 130-135°F / 54-57°C
- Medium-well: 135-140°F / 57-60°C
- Well-done: 145°F + / 63°C +
How to use a digital meat thermometer?
The temperature of the lamb chops or steak will continue to rise slightly after removing it from the heat. It will be useful to keep that in mind when you are cooking your lamb chops or steak.
To get the most accurate temperature reading, place the thermometer in your lamb chop or steak while it is still cooking. Do not take it off the heat before checking the temperature. Insert the thermometer into the thickest part of your lamb or steak, at least ½ inch deep, but not bones or fat. If your cut is thicker than 1 inch, go further until reaching the center.
How do I rest my lamb chops?
The best oil for pan-frying lamb chops