Feb 26

Cook your lamb to perfection

No meat thermometer? No problem! Here’s the scoop on how to tell when your
lamb is done and ready.

You can cook lamb perfectly even without a meat thermometer with a simple finger or tong test. As the end of the cooking time draws near, press the outside centre of your lamb lightly with tongs or a clean fingertip to judge its degree of doneness. As a rough guide:

  • Very soft = rare – bright red, raw centre

  • Soft = medium rare – pink inside with a red centre 

  • Springy = medium – pink throughout

  • Firmer = well-done range – mostly brown inside

  • Hard as a rock = shoe leather. Uh-oh. You must have been busy chatting...

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