What temperature is the lamb typically cooked to?

Lamb is typically cooked to medium rare, which generally corresponds to an internal temperature of about 145°F (63°C) followed by a rest period. This level of doneness allows the meat to retain its juices and flavor, providing a tender and succulent eating experience. Cooking lamb to medium rare ensures that it is warm throughout while maintaining a pink center, which is often considered the ideal for preserving its natural taste and texture.

While other doneness levels are available, medium rare is widely recommended for lamb to highlight its unique flavor profile. The other options may lead to a drier and less flavorful result, as cooking lamb to well done or even medium removes much of its natural moisture and can alter its tender characteristics.