So, next time you’re staring at a rack of lamb like it’s a foreign diplomat, remember: 135°F after resting is your north star. Use a thermometer, rest the meat like it deserves a nap, and don’t overthink it. The difference between a good meal and a great one is often just 10 degrees and a little patience.
Go forth, be the lamb whisperer, and enjoy that juicy, blushing perfection. And if you still mess it up? There’s always takeout. No judgment here.
