Here’s a fun fact that will blow your mind: pink lamb is safe. Really safe. The old rule about “no pink” was a myth from the 1980s.
Lamb isn’t pork. It doesn’t have the same bacteria worries. A little blush in the center is not a crime scene.
Actually, a 2026 USDA study (yes, they study this) confirmed that lamb cooked to 130°F is perfectly fine if held properly. Science says: go for the pink.
So stop treating it like a well-done burger. Let that lamb be its glorious, rosy self.
Why Your Thermostat Is Lying to You
Your oven’s temperature gauge is a dirty liar. Most home ovens run 25 to 50 degrees off. Fact.
Never trust the dial. Use an instant-read thermometer. It’s a $10 tool that turns you into a professional.
Insert it sideways into the thickest part. Avoid the bone. The bone conducts heat weirdly and will trick you into overcooking. Don’t be tricked.
