Lamb Cooking Temperature
Making lamb recipes this holiday season and need a Lamb Temperature Chart to use as a guide? You’re in the right place. Let our new free Temperature Chart for Lamb help guide you!
This comprehensive guide will help you achieve your desired doneness for every cut of lamb, ensuring a mouth-watering and impressive meal every time.
Whether you’re making our Sous Vide Leg of Lamb, Smoked Leg of Lamb, Sous Vide Lamb Chops or Smoked Rack of Lamb with Lamb Seasoning, this lamb temp chart can be referenced.
Lamb Doneness Temp
Here are the internal temps to go by when making any lamb dish. The temperatures are the same whether you’re making a bone-in or boneless roast recipe or lamb chops. Please note these temps are in Fahrenheit.
| Lamb Doneness | Internal Temperature (°F) |
| Rare | 120-129°F |
| Medium Rare | 130-134°F |
| Medium | 135-144°F |
| Medium Well | 145-154°F |
| Well Done | 155-164°F |
The USDA recommends a minimum temperature of 145°F.
Lamb Internal Temperature
Not sure what doneness to cook to? Here’s a visual guide to help you select your ideal temperature:
- Rare: Bright red center, lukewarm.
- Medium Rare: Bright red center, pink edges, warm.
- Medium: Pink and warm throughout.
- Medium Well: Slightly pink center and warm throughout.
- Well Done: Very little pink.
Resting
When making, cook based on lamb roast temperature vs. time. Your “pull/remove from the heat” temp will be below the final temperature you’re aiming to serve the meat at as the temp continues to rise as the meat rests.
Here’s a guideline to reference:
- Rest 15 minutes – The pull temp will be 7-10°F below the final temp you’re aiming for.
- Rest 20-25 minutes – The pull temp will be 10-12°F below the final temp you’re aiming for.
Plan out your cooking schedule to ensure you have ample time to cook your dish to your preferred doneness.
Medium Rare Lamb
The temperature of lamb medium rare is the most popular for all cuts. Medium rare is how it’s usually served in restaurants, unless you specifically ask for it to be cooked at another temp.
At this temp (130-134°F) the meat has a bright red center, pink edges and is warm throughout. It’s like biting into butter. Truth be told we prefer medium, but to each their own.
Lamb Cooking Times
Cooking times will vary depending on the cut, thickness, and cooking method. Be sure to use a meat thermometer to ensure accurate readings.
Cuts
These temperatures apply to the following popular cuts:
- Leg of Lamb
- Rack of Lamb
- Lamb Shoulder
- Lamb Breast
- Chops
- Lamb Loin Chops
- Lamb Neck
- Lamb Tenderloin
Expert Tips
Here are some helpful tips to ensure your dishes are cooked to perfection every time:
- Allow your meat to sit at room temperature for about 30 minutes before cooking. This will help the meat cook more evenly
- Allow your cooked meat to rest for at least 15 minutes before slicing. This helps the juices redistribute, resulting in a more tender and flavorful dish.
- It’s imperative to utilize an instant read thermometer to measure the internal temp as it cooks. It you haven’t purchased a meat thermometer, make sure to do so! Here’s our favorite brand: Thermaworks Dot.
More Resources
Temperature Chart For Prime Rib
Temperature Chart For Steak
Pork Temperature Chart
Hamburger Temperature Chart (Coming Soon)
What Temperature To Cook Chicken (Coming Soon)
Related Recipes
- Shephard’s Pie
- Birria
- Lamb Seasoning (Coming Soon)
Feel free to leave a comment below with any questions you may have! We’re here to help make your Easter Dinner recipes and Christmas recipes less stressful!
