Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Lamb- what temperature to take off Egg?

eggheadbrowneggheadbrown Posts: 21
edited September 2011 in Forum List
I am about to cook rack of lamb. I want it to have a final temp of 145 degrees (medium rare). What Internal temp should I take it off at to achieve 145 after resting?



  • 140?  They usually say 5-10 degrees of carry over on a big piece of meat.
    The Naked Whiz
  • Thanks!
  • depends on the cooking temp.

    Like said, 5-10 degrees are a common rule, but ihmo just when you cook it at 350-400 F.
    Some folks cook lamb racks at low & slow temps around 220 F. In this case I fear you have to go to 140-142 to achieve 145 F internal after resting.
Sign In or Register to comment.