John Myers
The lamb salmon is probably the highest quality and most tender piece of lamb and literally melts in your mouth when prepared correctly. Here we will show you the core temperature at which lamb salmon should be roasted or cooked and the easiest way to measure the doneness.
What is lamb loin?
The lamb loin is a stripped piece of the saddle of lamb from the young sheep and is part of the muscle part. It is extremely low in fat, and very tender and its light color is reminiscent of its marine namesake, the “salmon”.
Because lamb salmon have a very thin fat structure, they can easily dry out if the heat is too high. For this reason, care must be taken to ensure a constantly low temperature both when grilling and when cooking. Lamb salmon has a strong taste of its own and therefore does not need to be seasoned too much. When marinating, be careful not to suppress the flavor. With a little sea salt, pepper, and olive oil, the lamb already tastes great!
Preparation tips:
- Preheat the oven to approx. 120 °C
- Briefly sear the lamb salmon in the pan
- Leave the meat to cook in the oven for approx. 8 – 10 minutes
- Measure core temperature (see table)
- Then let it rest in aluminum foil for 10 minutes
Lamb salmon core temperature – table
Bloody to Pink – Pink – Through
- Medium – Rare Medium – Well Done
- saignant (French) – a point (French) – bien cuit (French)
- 51-55ºC – 60-62ºC – 65-68ºC
In order to be able to measure the core temperature as accurately as possible, a thermometer is essential. Insert the tip into the thickest part of the lamb loin to keep it cooked. If the temperature is too high or too low, the oven temperature or cooking time must be adjusted accordingly.
Tip: Some ovens already offer integrated thermometers. Depending on the specifications, the oven regulates its boiler room temperature and the meat is always kept at the right cooking level.
After grilling or cooking, the meat should be able to rest in aluminum foil for a few minutes. As a result, the juice is distributed even deeper in the meat and cannot escape and dry out the lamb salmon.
