Lamb Leg

Meat & poultry

Temperature guide

All ovens vary so use this as a rough guide


This is a guide to the core temperatures meat needs to reach for different degrees of cooking, from rare to well done – remember that it will rise by 6 to 8 degrees when left to rest in a warm place. Use it as a guide, and you’ll always get the meat the way you and your family likes it.

Beef or Lamb 

Rare

Temperature out of the oven: 48–52°C 

Temperature after resting in a warm place: 55–60°C 

Medium rare 

Temperature out of the oven: 55–59°C

Temperature after resting in a warm place: 61–65°C 

Medium 

Temperature out of the oven: 60–66°C

Temperature after resting in a warm place: 66–70°C

Well done 

Temperature out of the oven: 67–71°C 

Temperature after resting in a warm place: 71–75°C

Veal or Pork 

Medium 

Temperature out of the oven: 60°C

Temperature after resting in a warm place: 70°C

Well done

Temperature out of the oven: 70°C 

Temperature after resting in a warm place: 80°C 

Chicken 

Well done 

Temperature out of the oven: 65°C 

Temperature after resting in a warm place: 75°C

 
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