Where to Probe: Temperature Map for Whole Lamb (Leg, Shoulder, Loin)
Quick Answer: The 3 Key Zones To know when a whole lamb is done, check the internal temperature in the three thickest parts: the leg (thickest), the shoulder, and the loin. Always insert the thermometer into the deepest part of the muscle, avoiding bone, and check multiple spots to confirm. Complete guide and Time by […]