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Kita Roberts | Girl Carnivore

Easter dinner all in one email — mains, sides, starters, done

Published 2 days ago • 1 min read

​BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP​

Sharp Tip

I always recommend American lamb, but here's something worth checking, whether you're using my recipes or anyone else's. I found, when researching, most lamb recipes are written for smaller New Zealand or Australian cuts. If you're cooking American lamb, your cut is likely heavier, and that timing will be off.

Always check the weight of your specific cut against the recipe (this goes for beef, pork, and poultry, too). This is exactly why we cook to temperature, not time. Pull at the right internal temp, and it doesn't matter where your lamb came from or how the recipe was written.

Doneness

Pull Temp

After Rest

Rare

115°F

120°F

Medium-Rare

125°F

130°F

Medium

135°F

140°F

Well Done

145°F

150°F

Always rest lamb for a minimum of 15 minutes. Carryover will raise the temp 5–10°F.

what we're loving

You'll want a sturdy roasting pan — this is the one we use.

The pan that handles everything else on this list — ham, leg of lamb, prime rib, rack of pork. The Anolon Nonstick Roasting Pan is what we reach for every holiday cook.

COMPLETE THE TABLE

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Kita Roberts | Girl Carnivore

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