Beef + Lamb New Zealand

Authority

Industry technical body

Territories

NZ

Primacy

primary

Commercial interest

advertising funded

Retrieved

2026-08-14

State

Read and citable

Original document

The lamb PORTION-CUT rest source BBQHQ went looking for and did not find: 'Allow steaks, chops and roasts to rest 5-10 minutes before cutting - it keeps them nice and juicy.' One sentence covering three geometries with one number, which is coarser than AHDB's joint-specific 15-20 and is what makes the geometry axis earn its keep. Also gives doneness temperatures from 50 °C very rare to 72 °C well done. The identical sentence appears on this publisher's beef page, so it is ONE voice across both species and may not corroborate itself.

Culinary practice, Technical

• Explicitly not safety: A levy body is not a food-safety authority.
• Explicitly not commercial: Funded to promote New Zealand beef and lamb.

• “Allow steaks, chops and roasts to rest 5-10 minutes before cutting - it keeps them nice and juicy”

  Beef + Lamb New Zealand advises allowing steaks, chops and roasts to rest 5 to 10 minutes before cutting, to keep them juicy.

  What it covers:

  One figure for three geometries. That is coarser than AHDB's joint-specific 15-20 minutes and coarser than MLA's split between 3-5 for a steak and 10-20 for a roast, and the coarseness is the source's own rather than BBQHQ's summary of it.

  The first retrieved source that states a rest for a lamb CHOP. The open question about lamb resting evidence was raised precisely because AHDB's lamb figure is for joints and MLA publishes none for lamb.

  The identical sentence appears on this publisher's beef page. One publisher, two species — not two voices.

  Where it applies:

  New Zealand.

• Beef + Lamb New Zealand gives target internal temperatures for lamb of 50 °C very rare, 55 °C medium rare, 60 °C medium (pink), 65 °C medium well and 72 °C well done.

  Culinary doneness, not a safety endpoint. A levy board is restricted from the safety domain here and these figures sit well below the New Zealand safety guidance for other reasons — they are preferences for whole-muscle lamb.

  Where it applies:

  New Zealand.