Due to its fine taste, lamb fillet is often served on special occasions. But only the right core temperature during cooking makes the meat enjoyable.
lamb fillet
Lamb meat is very dark and extremely lean. On average, 100 g contains only 3 to 5 g of fat. It is characterized by its delicate taste and comes from the lower part of the loin chop from the back of the young sheep. Each animal delivers exactly two fillets, which weigh approximately 60 to 100 g.
Cook lamb fillet
You can prepare lamb fillets in two ways. In both cases, the correct core temperature of the lamb fillet is of great importance. You usually roast the tender back piece whole.
Preparation on the grill:
- heat until it is still slightly pink
- leave to stand on the grid over indirect heat
Preparation in the pan:
- Fry it in some oil for 4-5 minutes on all sides
- then place in the preheated oven for another 10 minutes
- Professional tip: briefly re-fry at approx. 120 °C
By the way, you can also braise lamb fillets in the oven without searing them first. In this case, you don’t have to pay close attention to the core temperature. Just check with your fingers every now and then whether the meat is nice and tender.
Tip: Tender lamb needs no additional aromas and only a few spices to develop its taste. Light pink, tender as butter surrounded by a wafer-thin, lightly seared casing – that’s how connoisseurs appreciate the fillet.
Core temperature for lamb fillet: table
Lamb fillet tastes best when not fully cooked through. It should still be slightly pink, both inside and out. If you still prefer the casing to be crispy, you can prepare the meat well done. Slightly different core temperatures apply to the coveted lamb salmon.
Cooking level core-temperature lamb fillet
- medium rare – 58 – 60 °C
- well done – 65 – 68 °C
Note: While the English speak of “medium rare”, the expression “à point” is also common among German cooks. This means that the meat is cooked to perfection thanks to the ideal core temperature and is still a little pink on the inside.
Measure core temperature
There are two ways to determine the optimal temperature. As a beginner, you should use a meat thermometer. The number on the display clearly indicates when the fillet has reached its ideal consistency. To check, stick it in the center of the fillet, where it’s thickest.
If you are a little more experienced, you can measure like a pro. How to run the pressure test:
- Bring your thumb and forefinger together
- press on your palms
- then press onto the meat
- compare strength
- same consistency? Perfect!
Of course, the comparison requires a little experience. How good that lamb fillet tastes so delicious and is also lean and healthy. The more times it lands on the plate, the more opportunities you have to practice.