Whether it's medium rare or well done, it will still be juicy and flavorful. Determine how you'd like to serve the lamb and check it often while it is roasting,Hitachi Ultrasound Probe broiling, grilling or braising to make sure that it reaches your preferred level of doneness without being over or under cooked. Department of Health and Human Services cautions it is impossible to check meat has reached a safe internal temperature without a meat thermometer.
It's important to get the cooking temperature for your lamb right. Extremely high heat can make it tough, while too low and it won't be done when you're ready to eat. If you're roasting a whole leg of lamb, half a shank leg or a lamb shoulder,Hitachi Ultrasound Probe the American Lamb Board advises you heat the oven to 325 degrees Fahrenheit. This is true for boneless or bone in legs or shoulders weighing between 3 and 9 pounds. To grill lamb chops, ribs, leg steaks, ground lamb burgers or kebabs, preheat a charcoal or gas grill to medium heat. For braised lamb shanks, roasts or chops, use a slow cooker on the lowest setting or put the meat in a Dutch oven and heat it in a 350 F oven.