To what temperature should fresh lamb be cooked?

Ground lamb must be cooked to a higher internal temperature than whole-muscle lamb because of the potential for bacteria to be distributed throughout ground product. For safety, the USDA recommends cooking lamb patties and ground lamb mixtures such as meat loaf to an internal temperature of 160° F. Whole cuts of lamb, including roasts and chops, may be cooked to 145°F (medium rare), 160°F  (medium), or 170°F (well done).
 
Source(s):
USDA Fact Sheet "Lamb From Farm to Table"

 
 

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