Whether you want a juicy roast lamb, a tender steak or just want to be sure that your chicken is thoroughly cooked, it is essential that you monitor the core temperature your meat is cooking at, as this determines when it is ready. The best way to do this is with a meat thermometer! Weber recommends that you allow the meat to rest prior to carving and serving – allowing it to retain its juices.

Type of meat Rare Medium Well done
Beef 55-60°C 60-65°C 65-68°C
Veal 58-60°C 60-65°C 65-68°C
Poultry - 75°C
Lamb 58-60°C 70°C  75°C