Internal TemperatureLamb Internal Temperature: Chops, Rack and Leg, From Rare to Well Done
Lamb follows the same doneness scale as beef, but the cuts behave very differently. Chops gain almost nothing after cooking; a bone-in leg gains 8°F or more.
Internal Temperature
Internal TemperatureSteak Doneness Chart: What Rare to Well Done Look Like, and the Temperature for Each
Internal TemperatureTurkey Internal Temperature: 165°F in Three Places, and How Carryover Changes When to Pull It
Internal TemperatureBeef Tenderloin Internal Temperature: Pull at 125°F for Medium Rare
Oven times at 400°F
How long each cut takes, by weight and thickness, with the temperature to pull it.
Latest
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Oven TimesRoasting Vegetables — 425°F, One Layer, and Cut for the Time You Have
Air Fryer TimesFrozen Food in an Air Fryer — Do Not Thaw, and Do Not Fill the Basket
Amounts & ConversionsHow Much Meat Per Person — Bone and Shrinkage Decide It
Sections
- Oven TimesMinutes per pound by cut, and what changes at each temperature.
- Air Fryer TimesBasket cooking times, and why they are not oven times minus ten.
- Internal TemperaturePull temperature against serving temperature, by meat.
- Amounts & ConversionsCups per pound, servings per person, scaling a recipe.