Stop guessing. Stop poking it with your finger or cutting into it. Buy a meat thermometer. They cost like $15. It’s the best investment you’ll make for your cooking ego.
Insert it into the thickest part of the meat, away from bone. Wait three seconds. Boom—you know exactly where you stand. No more “is it done?” anxiety.
Lamb Loin Roast — Tender & Juicy for Perfect Dinners
And remember: resting is non-negotiable. Pull the lamb off the heat about five degrees before your target temp. As it rests, that temperature climbs. You’re welcome.
