For those that don't have a lot
of experience cooking with American Lamb, determining when it is done is the
biggest challenge. An overcooked rack of lamb is an expensive mistake and
carving into an undercooked roast can be an embarrassment at a dinner party.
Don't rely on guesswork - a good meat thermometer will provide reliable results.
DO NOT cut into a roast or chop to check doneness. Use an instant read
thermometer to give you a quick, accurate reading.
American Lamb always
benefits from rest before serving - the rest allows the meat's juices to settle.
Give thin cuts like chops five minutes before serving and allow 20 minutes
before carving roasts. Keep in mind, as the meat rests, its internal temperature
typically rises 5-10 degrees. Remove lamb from cooking heat when the thermometer
reads 5-10 degrees less than your desired temperature.
To ensure lamb
remains safe throughout cooking, the USDA recommends cooking ground lamb to a
safe minimum internal temperature of 160 degrees as measured on a food
thermometer. Other cuts including roasts and chops should be cooked to 145
degrees F for medium rare, 160 degrees F for medium, and 170 degrees F for well
done. For approximate cooking times for use in meal planning, see the chart
below.
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This article has been provided courtesy of All-Natural Lamb.com to find more
free lamb recipes and to purchase premium All-Natural American Lamb go to www.allnaturallamb.com
Disclaimer: All information on this site is
provided for informational purposes only! By no means is any
information presented herein intended to substitute for the advice
provided to you by any health care or other professional or
organization.
