Lamb- what temperature to take off Egg?

eggheadbrown

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?

Thanks!

The Naked Whiz

140?  They usually say 5-10 degrees of carry over on a big piece of meat.

eggheadbrown

Thanks!

EggSimon

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.