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. For a complete guide, see […]