Ah, the sizzle of a perfectly seared steak, the juicy tenderness of a succulent chicken breast, or the mouthwatering aroma of a slow-roasted pork shoulder – there’s nothing quite like the satisfaction of a well-cooked piece of meat.
But as any seasoned chef will tell you, achieving that perfect balance of flavor, texture, and safety is all about cooking meat to the correct internal temperature. Like any other meat, lamb has to be cooked to the proper temperature in order to be both delicious and safe to eat.
What Is The Right Internal Temperature For Lamb?
The right internal temperature for lamb is 145°F (62.8°C). The temperature should be taken with a food thermometer in the thickest part of the meat. It is important to note that the temperature should be taken in the center of the meat, not the edges.
How To Cook Lamb To The Right Internal Temperature
The best way to ensure that lamb is cooked to the right internal temperature is to use a thermometer. However, a typical method would be to cook it at a temperature of 160°F (71.1°C) for 20 mins per 450g/lb.
It is also important to keep in mind that the internal temperature of lamb will continue to rise after it is removed from the heat source. Therefore, it is important to remove the lamb from the heat source when the thermometer reads 145°F (62.8°C). This will ensure that the lamb is cooked to the right internal temperature.
Why Is Internal Temperature Important?
Cooking food to the right internal temperature is essential for food safety. Bacteria can cause foodborne illness when food is not cooked to the right temperature.
Lamb is particularly susceptible to foodborne illness because it can contain higher levels of bacteria than other meats. Therefore, it is important to ensure that lamb is cooked to the right internal temperature in order to avoid foodborne illness.
When Cooking Lamb, It Is Important To Keep The Following Tips In Mind:
1. Season lamb with salt, pepper, and other spices of your choice before cooking.
2. Sear lamb in a hot pan until browned all over.
3. Roast lamb in a preheated oven, or cook it on a grill or in a slow cooker.
4. Let cooked lamb rest for 10 minutes before slicing and serving.
5. Use a meat thermometer to check that lamb is cooked to your desired doneness.
Lamb Recipes
Recipe 1. Roasted Leg of Lamb with Lemon and Herb Sauce
Ingredients:
1 leg of lamb, bone-in (5-6 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided
4 cloves garlic, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 cup dry white wine
1/2 cup chicken stock
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
Instructions:
1. Preheat oven to 425 degrees F.
2. Season the lamb all over with salt and pepper. Heat a large oven-proof skillet or roasting pan over medium-high heat and add 2 tablespoons of the olive oil. Add the lamb and cook for 3-4 minutes per side, until evenly browned.
3. Remove the lamb from the pan and add the remaining tablespoon of olive oil to the pan. Add the garlic, rosemary, and thyme and cook for 1 minute. Add the white wine and chicken stock and bring to a simmer.
4. Return the lamb to the pan and roast in the oven for 45-60 minutes, until the internal temperature of the lamb reaches 145 degrees F.
5. Remove the lamb from the oven and transfer to a cutting board. Let rest for 10 minutes before carving.
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6. To make the sauce, strain the pan juices into a small saucepan and add the lemon juice, parsley, and mint. Bring to a simmer and cook for 2-3 minutes, until the sauce is slightly thickened.
7. Serve the lamb sliced, with the sauce on the side.
Recipe 2. Grilled Lamb Chops with Mint Chimichurri
Ingredients:
8 lamb chops, Frenched
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley
1/4 cup red wine vinegar
1/4 cup olive oil
1 clove garlic, minced
1 shallot, minced
1/2 teaspoon red pepper flakes
Instructions:
1. Preheat grill to medium-high heat.
2. Season the lamb chops with salt and pepper. Brush with olive oil and grill for 2-3 minutes per side, until evenly browned and cooked to desired doneness.
3. To make the chimichurri, combine the mint, parsley, red wine vinegar, olive oil, garlic, shallot, and red pepper flakes in a blender or food processor and blend until smooth.
4. Serve the lamb chops with the chimichurri sauce on the side.
Sources
1. Ask USDA (n.d) What are the cooking times for lamb? https://ask.usda.gov/s/article/What-are-cooking-times-for-lamb#:~:text=Cook%20all%20raw%20lamb%20steaks,meat%20from%20the%20heat%20source.