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Outstanding success or complete failure makes doneness a key focal point when you prepare any meat item. Overcooking can make meat dry and tough and undercooking should be avoided all together.
Use a temperature thermometer in the very center, the internal core (ITC) to determine the doneness.
Beef and lamb use the same standard terms for doneness:
| Rare | 115°F to 125°F (46°C to 52°C) ITC |
| Medium Rare | 130°F to 140°F (55°C to 60°C) ITC |
| Medium | 140°F to 150°F (60°C to 65°C) ITC |
| Medium Well | 155°F to 165°F (68°C to 74°C) ITC |
| Well Done | 165°F to 175°F (74°C to 80°C) ITC |
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