So, what temp lamb roast? 130°F to 135°F for medium-rare. Want it more done? Fine, but use a thermometer and stop at 145°F. Anything past that is a cry for help. Remember: lamb is not chicken. It’s not pork. It’s a tender, elegant beast that rewards patience and precision.
Now go forth. Buy a thermometer. Roast that lamb like you’re a culinary rockstar. And if anyone asks for well-done lamb, politely show them the door. You’re not running a shoe store.
