You have a secret tool at the end of your wrist. Use it! Touch the meat, then touch your palm. The firmness tells you everything.
Make a loose fist. Touch the fleshy part below your thumb. That soft squish? That’s rare. It feels like a relaxed, happy sponge.
Now, touch your thumb to your middle finger. Feel that slight resistance? That’s medium-rare. For lamb, this is often the sweet spot. It’s the Goldilocks of doneness.
Touch your thumb to your pinky finger. That muscle is tight, right? That’s well-done. Dangerous territory, my friend. Are you sure you want to go there?
The Real Deal: The Meat Thermometer
But let’s be honest. Guessing is stressful. Get yourself a simple instant-read thermometer. It’s a tiny miracle worker. It costs less than a fancy coffee.
Here’s the cheat code: For lamb, pull it off the heat at 5°F (or about 3°C) lower than your target. Why? Carryover cooking. The meat keeps cooking even after you take it off the grill or out of the oven. It’s like the meat is playing a little joke on you.
So, aim for these internal temps: Rare: 120°F (49°C). Medium-rare: 125°F (52°C). Medium: 130°F (54°C). Medium-well: 135°F (57°C). Well-done: 145°F (63°C) or higher. (But again, why would you do that to a lamb?)
Lamb | My WordPress
