TESTING WHEN READY

Using a skewer: Run a fine metal skewer into the thickest part of the meat on the side, not through the top. Red juice means it is rare, pink juice is medium and clear juice is well done.

Using a meat thermometer: Remove the roast from the oven. Insert a meat thermometer into the thickest part, away from the bone. For lamb, the internal temperature should reach: Rare 55-60°C

Medium-rare 60-65°C

Medium 65-70°C

Medium-well 70-75°C

Well done 75°C