I know I said to avoid cutting into it, but sometimes you just have to. Slice a tiny incision near the center and take a look. The color should be a warm pink if you’re going for medium-rare, or a pale brownish-pink for medium.
If it’s grey throughout, you’ve accidentally made lamb-flavored jerky, and that’s okay—we’ve all been there. Next time, you’ll pull it off five minutes earlier. No shame, just learning.
A final word from your friendly neighborhood lamb enthusiast
The best way to know if lamb is cooked is to practice a little and trust yourself. Your family won’t mind if you check it three times with a thermometer—they’d rather have a perfectly pink chop than a dry, sad piece of meat.
So go on, give it a poke, use the tools, and remember: lamb is forgiving if you pay attention. And if all else fails? Just call it “rustic” and serve some mint sauce. You’ve got this.
