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âFor safety, the USDA recommends cooking lamb patties and ground lamb mixtures such as meat loaf to a safe minimum internal temperature of 160 Â°F as measured on a food thermometer. However, whole muscle meats such as roasts, steaks, and chops may be cooked to 145 Â°F (medium rare), 160 Â°F (medium), or 170 Â°F (well done).For approximate cooking times for use in meal planning, see the following chart compiled from various resources. Times are based on lamb at refrigerator temperature (40 Â°F).Remember that appliances and outdoor grills can vary in heat. Use a food thermometer to check for safe cooking and doneness of lamb.â.or approximate cooking times for use in meal planning, see the following chart compiled from various resources. Times are based on lamb at refrigerator temperature (40 Â°F). Remember that appliances and outdoor grills can vary in heat.
Most often, lamb is roasted at 350â375Â°F until medium-rare or an internal temperature of 130â140Â°F, but slow roasting also creates a rich flavor and melt-in-your-mouth texture. Place in an oven at 250â300Â°F in a pan of flavorsome liquid and cook for 3â4 hours. Roasting is also great for rack of lamb, especially when you add a crustâjust cook on a high heat (375â425Â°F) for 13â15 minutes or until browned. You could also sear first to help seal in the juices and create a crisper crust.