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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.
Preparation. 1. Preheat oven to 300Â°. Rub lamb with 2 tsp. olive oil; sprinkle with salt and pepper. Let stand 10 minutes. 2. Cook lamb in 2 Tbsp. hot oil in a large skillet over high heat 8 to 10 minutes or until browned, turning twice. Place lamb on a lightly greased wire rack in a roasting pan.Bake at 300Â° for 20 minutes or until a meat thermometer inserted into thickest portion registers 140Â° to 145Â° (medium-rare) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes.3.lace lamb on a lightly greased wire rack in a roasting pan. Bake at 300Â° for 20 minutes or until a meat thermometer inserted into thickest portion registers 140Â° to 145Â° (medium-rare) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes. 3.