Rack of Lamb Internal Temperature
Lamb
Doneness
Rare
49–52 °C120–126 °F
Pull from heat at 45–48 °C113–118 °F
Cool red centre, very soft.
Medium rare
54–57 °C129–135 °F
Pull from heat at 50–53 °C122–127 °F
Warm red centre, springy. The classic steak doneness.
Medium
60–63 °C140–145 °F
Pull from heat at 56–59 °C133–138 °F
Warm pink centre, firm.
Medium well
65–68 °C149–154 °F
Pull from heat at 61–64 °C142–147 °F
Slight pink centre, firm.
Well done
71–74 °C160–165 °F
Pull from heat at 67–70 °C153–158 °F
No pink, fully cooked through.
Rest
10 min
Food safety guidance
Recommended minimum internal temperature is 63 °C / 145 °F with a 10-minute rest before serving.
Source
Food Standards Agency (UK) gives 63 °C145 °F as the safe minimum for this cut.