Approximate core temperature
values
Desired Internal
Veal Doneness Temperature
Veal Saddle pale pink 137-150°F (58-65°C)
Leg of veal well done 172°F (78°C)
Loin with kidneys well done 167-176°F (75-80°C)
Shoulder Roast well done 167-176°F (75-80°C)
Breast well done 167-172°F (75-78°C)
Mutton
Saddle rare 150-158°F (65-70°C)
well done 176°F (80°C)
Leg of mutton rare 158-167°F (70-75°C)
well done 180-185°F (82-85°C)
Lamb
When the meat is well done, internal temperature is between
172-185°F (72-85°C). The color is gray, slightly pale pink.
The juices are clear.
Leg rare 140-144°F (60-62°C)
Leg well done 155-167°F (68-75°C)
Saddle rare 130-137°F (54-58°C)
Saddle well done 155-167°F (68-75°C)
Shoulder well done 172-185°F (78-85°C)
Poultry
Chicken well done 185°F (85°C)
Goose/duck well done 195-198°F (90-92°C)
Turkey well done 176-185°F (80-85°C)
Miscellaneous items
Pies 162-165°F (72-74°C)
Meat loaf 162-172°F (72-78°C)
Fish (salmon) 140°F (60°C)
Working with the core temperature probe
- 26 -