Is there any risk of illness from eating a lamb chop?

Yes, particularly if it isn't thoroughly cooked. The major concern is the pathogen salmonella and, to a lesser extent, E. coli. During processing, both pathogens can be transferred from intestine to muscle. These two pathogens reside only on the surface of whole-muscle lamb, but  grinding disperses bacteria throughout the meat. Cooking ground lamb to an internal temperature of 160°F destroys the bacteria. 
Additionally, fresh lamb may grow spoilage and/or pathogenic bacteria  if not stored at a temperature of 40°F or less.  Spoilage can also occur if lamb is refrigerated at a proper temperature for a prolonged period of time. 
Fortunately, proper storage, handling, and  cooking of lamb eliminates most risk of illness.
USDA Fact Sheets "Salmonella Questions and Answers"


You must be logged in to post a comment or question.

Sign In or Register for free.