Core Temperatures for Lamb

Kerntemperatur eines Lammbratens wird mit Fleischthermometer im Ofen gemessen

Depending on your preferred level of doneness, use the following core temperatures as a guide:

• Rare: 50–54°C
• Medium rare: 55–58°C
• Medium: 59–65°C
• Well done: 66–72°C

For loin, chops or rump, the desired level of doneness can be determined particularly well by checking the core temperature. Measure at the thickest part of the meat, making sure the thermometer does not touch the bone.

Different rules apply to cuts for slow cooking, such as shoulder, neck or leg. Here, sufficient cooking time is more important than a specific level of doneness. During slow cooking, the connective tissue softens and the meat becomes increasingly tender. When braising, it is therefore best to allow a little extra time and check whether the meat is beautifully tender.

Whether you are grilling, pan-frying, roasting or braising, the right temperature and enough time will help you cook lamb just the way you like it.