What temperature should lamb be cooked to?

The recommended internal temperature for cooked lamb is 145°F (63°C) for medium-rare.

Here's a breakdown of lamb cooking temperatures:

* Rare: 125°F (52°C)

* Medium-rare: 130-135°F (54-57°C)

* Medium: 140-145°F (60-63°C)

* Medium-well: 150-155°F (66-68°C)

* Well-done: 160°F (71°C)

Important Notes:

* Resting time: After cooking, let the lamb rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

* Meat thermometer: Use a meat thermometer to ensure accurate internal temperature.

* Different cuts: Cooking times will vary depending on the cut of lamb. For example, a leg roast will take longer than a lamb chop.

* Personal preference: Ultimately, the desired doneness is a matter of personal preference.

Always cook lamb to a safe internal temperature to prevent foodborne illness.