Lamb Internal Temperature
Updated August 15, 2026
Whole cuts of lamb — chops, rack, leg — are safe at 145°F (63°C) with a three-minute rest, and most cooks serve them medium-rare at 130–135°F (54–57°C). Ground lamb, like all ground meat, needs 160°F (71°C).
| Doneness | Final temp | Character |
|---|---|---|
| Rare | 125°F / 52°C | Cool red center — rack and loin only |
| Medium-rare | 130–135°F / 54–57°C | The sweet spot for chops, rack, leg |
| Medium | 140–145°F / 60–63°C | USDA-safe territory at 145°F + rest |
| Well-done | 160°F+ / 71°C+ | Traditional for slow-cooked shoulder |
| Ground lamb (kofta, burgers) | 160°F / 71°C | No rare option |
| Braised shanks / shoulder | 185–205°F / 85–96°C | Collagen territory — fork-tender |
Same logic as beef
Lamb follows steak rules: bacteria live on the surface of whole cuts, so a seared exterior plus 130s interior is standard restaurant practice, while the USDA's no-caveats number is 145°F with a rest. Lamb fat has a strong flavor when undercooked and waxy texture when cold, which is one reason lamb is rarely served true-rare outside the rack.
Two kinds of lamb cuts
Tender cuts (rack, loin chops, leg) want the chart above. Working cuts (shoulder, shanks, neck) want the opposite: hours of braising to 185–205°F where collagen melts. Don't split the difference — a shank at 145°F is safe and tough as rope.
Quick answers
- What temperature is medium-rare lamb?
- 130–135°F after a rest. Pull at ~128°F; racks and chops carry over quickly.
- Is pink lamb safe?
- Whole cuts at 145°F with a rest are USDA-safe and still pink; medium-rare below that is the same informed choice as a medium-rare steak. Ground lamb has no pink option — 160°F.
- What about a whole leg of lamb?
- Probe the thickest part away from bone; pull at 130°F for medium-rare after a 15–20 minute rest — a big leg carries over more than a chop.