What's the Safe Internal Temp for Cooking a Rack of Lamb?
When it's done, a rack of lamb should have a temperature of 145 degrees at the thickest part of the meat, according to the USDA. At this temperature, the meat will be cooked to medium-well. However, some people do like their lamb cooked to a different level of doneness, so the temperature you use can be a matter of choice.
The internal temperatures for lamb by doneness are:
- Rare: 120 degrees
- Medium-Rare: 125 degrees
- Medium: 135 degrees
- Medium-Well: 145 degrees
- Well Done: 155 degrees
For the most accurate internal temperature measurement, insert a meat thermometer into the thickest part of the rack of lamb, being careful not to touch bone.
Beef
- Well Done Steak Internal Temperature
- Beef Brisket Internal Temperature
- Medium Rare Steak Internal Temperature
- Meatloaf Internal Temperature
- Burgers Internal Temperature
- Corned Beef Brisket Internal Temperature
- Medium Steak Internal Temperature
- Pot Roast Internal Temperature
- Steak Internal Temperature
- Ribeye Steak Internal Temperature
- NY Strip Steak Internal Temperature
- Roast Beef Internal Temperature
- Veal Chop Internal Temperature
- Prime Rib Roast Internal Temperature
- Rare Steak Internal Temperature
- Beef Meatloaf Internal Temperature
- Pork Meatloaf Internal Temperature
Poultry
Pork
- Pork Ribs Internal Temperature
- Pork Internal Temperature
- Pork Loin Internal Temperature
- Roast Pork Internal Temperature
- Pork Tenderloin Internal Temperature
- Baby Bac Ribs Internal Temperature
- Pulled Pork Internal Temperature
- Sausage Internal Temperature
- Pork Chop Internal Temperature
- Bone-In Ham Internal Temperature
Copyright © 2021 HowLongToCook.org