Lamb is not beef. And it’s definitely not chicken. It has a personality. It wants to be juicy.
Here’s the cheat sheet you’ll actually remember: 130°F is rare. That’s a cool, soft center. Think steak’s cooler cousin.
Now 140°F is medium-rare. This is the sweet spot. It’s warm, tender, and slightly pink. Most chefs would hug you.
Push it to 150°F for medium. The pink fades. The texture firms up. Still good, but you’re leaving flavor behind.
Anything above 160°F? That’s well-done territory. You just turned a lamb chop into a shoe sole. Don’t do it. Your taste buds will weep.
