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Tips & Tricks The perfect internal temperature for New Zealand beef or lambThe perfect internal temperature for New Zealand beef or lamb
Cooking beef or lamb? Whether you're preparing a Sunday roast, sizzling steaks, or juicy lamb chops, one of the most important things you can do is get the internal temperature spot on. It’s not just about the marinade, seasoning, or cooking method, temperature is what takes your dish from good to truly great.
So if you want beef that’s perfectly pink or lamb that’s beautifully tender, read on for our no-fuss guide to cooking meat just right.
Cooking beef: how do you like yours?
Steak night, roast beef or even a cheeky stir-fry, knowing how you like your beef cooked makes all the difference. Below is a quick temperature guide to help you achieve your perfect doneness.
Pro tip: Remove your steak from the heat about 3–5°C before it hits your target temperature. This allows for carryover cooking which is when the meat continues to cook slightly after it’s off the heat.
| Doneness | Internal temperature | What to expect |
|---|---|---|
| Rare | 49–52°C | Cool red centre, very soft to touch |
| Medium rare | 54–57°C | Warm red centre, juicy and tender |
| Medium | 60-63°C | Warm pink centre, slightly firmer |
| Medium well | 65-68°C | Slight hint of pink, mostly brown |
| Well done | 71°C+ | Fully cooked through, no pink |
Cooking lamb: a world class in flavour
New Zealand lamb is known for its rich, delicate flavour and it’s a Kiwi classic, especially around Easter or on the grill in summer. To keep it juicy and flavour-packed, it’s important to know the right internal temperature for your lamb cuts.
Pro tip: Much like beef, lamb continues cooking even after being removed from the heat, so allow for some carryover cooking.
| Doneness | Internal temperature | What to expect |
|---|---|---|
| Rare | 46–49°C | Soft red centre |
| Medium rare | 52–54°C | Warm pink-red centre. Ideal for chops |
| Medium | 57-60°C | Pink all the way through. Great for roasts |
| Medium well | 63-65°C | Slight pink in the middle |
| Well done | 68°C+ | Fully brown with firm texture |
Guessing if your meat’s cooked by cutting into it? That’s an easy way to lose all the flavourful juices. A digital meat thermometer is a small investment that guarantees you’ll cook beef and lamb perfectly every time. Look for an instant-read meat thermometer, you can find them at your local butchers, some larger supermarkets or online.
Why resting meat matters…
Once your meat reaches the ideal internal temperature, take it off the heat and let it rest for 5–10 minutes. This helps the juices settle, so your beef or lamb stays moist and full of flavour when sliced.
Whether you're cooking steak on the barbie or roasting a leg of New Zealand lamb, knowing the right internal cooking temperature takes the stress out of the kitchen. It also ensures you get the very best result each and every time. With this guide (and a handy thermometer), you’ll serve up beef and lamb that’s cooked to perfection.
Posted by Beef + Lamb New Zealand
