We were on vacation and I wanted to help the hostess cook a lamb roast and could not remember the temperature for medium rare. I decided to put this information on the blog so that the information would be available wherever I am. Your taste may change these values. These tempeatures are degrees Fahrenheit.
Beef and lamb internal temperature:
Medium rare 115-120
Well done 155-160
Veal internal temperature 155-160
Poultry and pork internal temperature 160-165
Meat should “rest” 5-10 minutes for a small rack of lamb and ~ 25 minutes for a large rib roast for juices to reabsorb.