Low temperature cooking
Lamb cooking chart
Cut of meat
1
Rack of lamb
approx. 170 g
1
Rack of lamb
approx. 400 g
Boned rack of lamb
approx. 600 g
Boned leg of lamb
approx. 1200 g
Searing time / Core temperature / Duration / Temperature setting
* 60 °C medium / 65 °C well-done
1
Use an ovenproof dish.
2
Use a roasting dish or pan.
32
[min]
3 in total
4 in total
3–4 in total
4–6 in total
1
3 in total
6 in total
2
8–10 in total
* [°C]
[min]
60
90–110
65
110–130
60
100–130
65
120–150
60
90–120
65
130–160
65
330–360