Alpine Origin Merino is leaner than conventional lamb, so we recommend treating it a little bit differently – more like game meat – by using lower heat and cooking for less time.
Testing Merino Lamb for Doneness:
To give you a baseline we’ve found that lean Merino lamb cuts (most cuts) will be medium rare when removed from the heat at an internal temperature of 110˚F and rested (loosely covered) for 10+ minutes.
Fattier cuts (racks, etc) may need to be cooked a bit longer – try cooking them to an internal temperature of 125˚F for medium rare after a rest.
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