About This Product
Crafted from tender Ontario-raised lamb, our traditional speducci (Italian lamb skewers) are a delicious way to bring authentic flavours to your table.
How to Cook It
- Remove from the fridge 30–40 minutes before cooking; pat dry and season.
- Sear in a hot, oiled pan on all sides (about 5–6 minutes total), turning every couple of minutes for even browning.
- Transfer to a 200°C/400°F oven and roast until your target internal temperature is reached.
- Rest 5–10 minutes tented in foil before slicing.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
Use a digital meat thermometer, and pull the meat a few degrees before your target — it will continue to rise while resting. Note: Rare, Medium Rare, and Medium all fall below Health Canada's minimum recommended internal temperature of 63°C/145°F for whole cuts of beef and lamb; cook to at least Medium Well if you prefer to meet that guideline.
Chef's Tip
Don't overcrowd the skewer — leave a little space between cubes so each piece browns instead of steams.
A guide from HQ Meats.
