By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
Step1
Remove your lamb from the grill or oven and take it out of cooking range. Pierce the lamb at its thickest point with your knife. This is usually on the bottom of the rack of lamb. Pierce the lamb away from the bone to get an accurate reading.
Step2
Watch the juices as they exit the lamb. If you want the meat medium-rare to medium, the juices should be pink. If they are still red, then the lamb should cook more. If they have turned clear, then your lamb is now well done.
Step3
Choose an easy alternative. Stick a meat thermometer into the thickest part of your lamb and wait for the temperature to read. Rare starts at 135 degrees, while well done is anything over 165 degrees. The gradations occur every 10 degrees in between those two numbers.