When Is Roast Meat Done?

Appears in

Published 1974

For all meat cookery a thermometer is the best way to determine doneness. But there are ways to tell without a thermometer.

Feel the meat. Let’s think about a roast of beef. In its raw state it is very wiggly and soft. As it cooks the outside gets firm and then the meat cooks down to the center. By pushing the meat it is possible to tell to what extent the meat has cooked toward the center. With practice you will be able to feel when meat is rare, medium, and well done by how much the meat gives when it is pressed with a finger or squeezed between finger and thumb. Practice this technique every time you make a roast. Use a thermometer, if you have one, to help train yourself.
To determine the doneness of a leg of lamb, run your index finger down the leg bone into the meat (it will not burn). If the bone is just warm, the meat is medium cooked. If cold, not done. If hot, well done.
Insert a kitchen needle or skewer into the thickest muscle of the meat. Leave it there for about 2 minutes. Withdraw the needle and place the end on the inside of your wrist. If the needle feels cold the meat is still raw; if warm the meat is medium cooked; if hot the meat is medium to well done.
When withdrawing the needle catch some of the juice on a white plate. If it is red the meat is rare, if pink the meat is medium, and if white and clear the meat is well done.
To test the doneness of poultry use the juice-on-the-plate technique.