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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.
An internal temperature of 145Â°F means that the meat will be at a medium-well doneness, and this is the official safe temperature recommended by the USDA.Ground lamb is the one cut of lamb that is an exception â it should be cooked to 160Â°F.or those who prefer their lamb at another doneness, here's a reference chart for the corresponding temperatures before any resting time: 1  Rare: 115 to 120Â°F. 2  Medium-Rare: 120 to 125Â°F. 3  Medium: 130 to 135Â°F. 4  Medium-Well: 140 to 145Â°F. 5  Well-Done: 150 to 155Â°F.