Lamb Internal Temperature
145°F 63°C
USDA safe minimum
USDA safe minimum for lamb chops, leg and roasts, followed by a 3-minute rest. Ground lamb needs 160°F.
Source: FoodSafety.gov safe minimum internal temperatures (USDA FSIS). Checked Oct 13, 2026.
By cut
| RareCulinary target, below the USDA minimum | 125°F 52°C |
|---|---|
| Medium-rareCulinary target, below the USDA minimum | 130°F 54°C |
| MediumCulinary target, below the USDA minimum | 140°F 60°C |
| USDA safe minimum (chops, leg, roasts)Rest 3 minutes | 145°F 63°C |
| Well done | 155°F 68°C |
| Ground lamb | 160°F 71°C |
How to check
- Use a food thermometer. Color and juices are not reliable signs of doneness.
- Push the probe into the thickest part, away from bone, fat and gristle.
- Rest chops and roasts 3 minutes before carving.
A fast thermometer helps
Lavatools Javelin Pro DuoFast, accurate, backlit display, magnetic back.
ThermoWorks ThermoPop 2Compact, waterproof, rotating display.
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