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How long should fresh lamb be resting?

When cooking fresh lamb, it is important to let it rest before serving. Resting allows the juices to redistribute through the meat, resulting in a juicier and more evenly cooked lamb. But how long should you let lamb rest for ideal results? Here is a look at the recommended resting times for different cuts and sizes of fresh lamb.

Why Let Lamb Rest?

There are a few key reasons why letting lamb rest after cooking is important:

  • Allows juices to redistribute – During cooking, the juices get forced to the center of the meat. Resting gives time for the juices to redistribute outward again.
  • Prevents juice loss – Without resting, a large amount of juice will spill out when you cut into the meat. Resting seals in more of the natural juices.
  • Improves texture – The fibers in the meat relax during resting, resulting in a more tender texture.
  • Carries over cooking – The internal temperature will rise by about 5-10°F during resting as the heat continues to penetrate inward.

So resting is a must for juicy, flavorful lamb with an optimal texture. Now let’s look at how long to rest different cuts and sizes.

Recommended Resting Times

In general, larger cuts of lamb need longer resting times than smaller cuts. A whole leg of lamb should rest for 15-30 minutes, while lamb chops only need 5 minutes. Here are the recommended resting times for common cuts of fresh lamb:

Lamb Cut Recommended Resting Time
Lamb chops (single bone or double rib) 5 minutes
Lamb loin chops 10 minutes
Rack of lamb 10-15 minutes
Lamb shanks 10 minutes
Leg of lamb (bone-in or boneless) 15-30 minutes
Whole lamb shoulder 15-20 minutes
Lamb shoulder chops 10 minutes
Lamb stew meat 5-10 minutes

Use these recommended resting times as a guide. The larger and thicker the lamb cut, the longer the resting time should be. A whole leg of lamb should rest for a full 30 minutes, while a single lamb chop only needs 5 minutes.

Steps for Resting Lamb

Follow these steps for properly resting your lamb:

  1. Transfer the lamb to a clean platter or cutting board, not the hot pan.
  2. Lightly tent foil over the lamb, but don’t wrap it tightly.
  3. Let it sit undisturbed for the recommended time based on size.
  4. The thicker the cut, the longer it should rest. Aim for at least 10 minutes.
  5. While resting, prepare any sauce or side dishes.
  6. After resting, check internal temperature before serving. It should rise 5-10°F.

If you are roasting a whole leg of lamb or lamb shoulder, the meat near the bone will cook slower. So allow extra resting time for these large cuts to make sure the innermost meat is cooked through.

What Happens If You Skip Resting?

Failing to let the lamb rest has a few consequences:

  • Dry, overcooked meat – The juices won’t have time to redistribute, resulting in drier meat.
  • Tough, chewy texture – Without resting, the fibers don’t relax and the meat seems chewier.
  • Juice loss when cutting – Slicing into the lamb too soon causes the juices to spill out onto the cutting board.
  • Uneven cooking – The center might still be slightly underdone while the outer parts overcook.

Even just 5 or 10 minutes of resting makes a big difference in the moisture, texture, and doneness of lamb. Resting for the ideal time results in perfectly cooked lamb.

Tips for Resting Lamb

Follow these tips for the best results when resting lamb:

  • Use a sharp knife to cleanly slice lamb – A clean cut causes less juice loss.
  • Rest on a platter, not in the pan – The hot pan continues cooking and can overcook the bottom.
  • Lightly tent with foil – This traps in heat while allowing some steam to escape.
  • Resist cutting into it – Repeatedly piercing leaks juices, so wait the full time.
  • Let roasts rest bone side up – The thicker part near the bone needs more time.
  • Prepare sauces and sides – Use the resting time productively to finish other components.
  • Check for doneness after resting – Use a meat thermometer to check the internal temperature.

The Importance of Carry Over Cooking

The rise in temperature during resting is known as carry over cooking. The hotter interior continues to gently cook the outside of the meat during resting. The residual heat gently finishes cooking the lamb without overdoing it.

For each inch of thickness, lamb’s internal temperature rises about 5-10°F during resting. So a 2-inch thick lamb chop will increase by 10-20°F as it rests. Knowing this allows you to pull the lamb from the heat a little underdone, since it will continue cooking as it rests.

Final Internal Temperatures After Resting

Doneness Raw Internal Temp Resting Temp Gain Final Internal Temp
Rare 125°F +10°F 135°F
Medium-rare 130-135°F +10°F 140-145°F
Medium 140°F +10°F 150°F
Medium-well 150°F +10°F 160°F
Well-done 160°F +5°F 165°F

For example, to get lamb medium-rare, pull it from the oven when it reaches 130-135°F. During resting it will carry over cook to 140-145°F for perfect medium-rare doneness.

Resting Tips for Specific Cuts

Certain lamb cuts have special resting requirements due to their shape and thickness. Here are some cut-specific tips:

Leg of Lamb

  • Rest bone side up to allow juices to redistribute downward.
  • Cover loosely all over with foil without crimping it tightly.
  • Check for doneness near the bone last since this part cooks slower.
  • Allow a full 30 minutes resting time for bone-in or boneless leg.

Rack of Lamb

  • Stand the rack upright so juices can distribute downward as it rests.
  • Tent foil loosely over just the meat, not the bones.
  • Check for doneness toward the middle and center most part.
  • Rest for 10-15 minutes before slicing between each rib bone.

Lamb Chops

  • Space the chops out on a platter so air can circulate around each.
  • Only tent foil over the meaty parts, not the exposed bones.
  • Check for doneness at the thickest part of the chop near the bone.
  • Just 5 minutes of resting makes a big difference for thinner chops.

Lamb Shanks

  • Arrange shanks so thick meaty parts are facing up as they rest.
  • Check for doneness deep into the thickest section near the bone.
  • Rest lamb shanks for 10 minutes before serving.
  • They will continue cooking at the bone during resting time.

Resting Times for Cooked Lamb

Lamb that is cooked sous vide or is being served after reheating needs some resting time as well. Here are some guidelines for cooked lamb:

Sous Vide Lamb

  • After cooking sous vide, still rest the sealed bag for 10-15 minutes before serving.
  • Then open bag, pat dry, and allow to rest for another 5 minutes before searing.
  • Rest again for the usual time after searing to allow juices to settle.

Reheated Lamb

  • Allow leftover lamb to rest for 5 minutes after reheating.
  • The reheating process will break down fibers, so less resting is needed.
  • Check for hot internal temperature before serving reheated lamb.

How to Tell When Lamb Is Properly Rested

Checking doneness and texture are the best ways to tell if the lamb has rested long enough. Signs the lamb is properly rested:

  • Internal temperature has risen 5-10°F
  • Meat fibers are relaxed and tender
  • No red juices pool on the cutting board when sliced
  • Even pink coloring throughout
  • Juicy, moist texture

Use an instant read meat thermometer to check the inner temperature after resting. The lamb should be 5-10 degrees above the temperature when it came out of the oven or off the grill.

Under Rested Lamb Signs:

  • Tough, chewy texture
  • Inner temp hasn’t increased
  • Pools red juices when sliced
  • Seems dry or overcooked at outer edges

Over Rested Lamb Signs:

  • Meat seems dried out
  • Inner temp has risen too high
  • Outer parts feel overcooked
  • Doesn’t look juicy when sliced

The ideal resting time allows the juices to fully redistribute while preventing overcooking. When done right, the lamb will have a tender texture and juicy pink interior when sliced.

Common Resting Mistakes

Some common mistakes when resting lamb include:

  • Not allowing enough time – Small cuts need at least 5 minutes to rest.
  • Resting in a hot pan – This overcooks the underside.
  • Tightly wrapping in foil – This steams the lamb instead of gently retaining heat.
  • Cutting into it too soon – Try not to slice rested lamb for at least 5 minutes.
  • Forgetting to make sauce – Use the resting time to prepare any pan sauces or gravy.
  • Letting it sit too long – Extended resting time can cause the lamb to overcook.

Be sure to factor in plenty of resting time when determining the lamb’s cook time. And avoid repeatedly cutting into the lamb right away, as this causes the juices to leak out.

Frequently Asked Questions

Should lamb be rested in foil?

Lightly tenting foil over lamb can help retain heat during resting, but don’t wrap it too tightly in foil. Some steam should be able to escape, or the lamb may overcook. Best is to rest on a platter, loosely covered with foil.

Can you rest lamb in a warm oven?

It’s best not to rest lamb in a warm oven, as the oven’s residual heat can overcook the exterior before the inside finishes cooking. Turn off oven and rest lamb on the counter for best results.

Should lamb chops be covered when resting?

You can lightly tent foil over the meaty part of lamb chops while resting, but don’t cover the exposed bone end. Allowing air flow prevents the bones from steaming. Space chops apart so air circulates around each one.

Is lamb better rested bone side up or down?

For bone-in cuts like a leg of lamb, rest it bone side up. This allows juices to redistribute downward into the meat rather than pooling at the top. Flip chops as needed to keep bone ends exposed.

Can you eat lamb without resting?

You can eat lamb without resting, but it won’t be as moist, tender and evenly cooked. The meat nearer the bones will be underdone while the outer parts overcook. Resting improves texture and moisture.

Conclusion

Allowing lamb to rest before serving is a vital step to ensure tender, juicy results. Follow the recommended resting times for the cut you are cooking. The larger the lamb roast or thicker the chop, the longer it needs to rest. Resist cutting into the lamb right away. Properly rested lamb will have a relaxed texture and nicely pink interior when sliced. Resting helps the juices evenly redistribute, improves tenderness, and allows the meat to fully cook through without overdoing it.