Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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.