Traditional guidelines state that lamb cooked very rare, rare, or medium rare should have an internal temperature ranging between 46ºC to 60°C. With increased concern over bacteria that may be present in the internal portions of meat, it is now recommended that whole lamb cuts be cooked to an internal temperature of not less than 58°C, even though bacteria is usually only on the surface of the meat. (An increase in the temperature of at least 2-3ºC will occur during the resting period, reaching 60ºC, which is considered the minimum safe internal temperature.) Traditionally, cooking lamb to 60ºC was considered medium doneness, but updated guidelines would place it in the medium-rare category. Regardless of the category the doneness is referred to, lamb cooked to this temperature is still pink in the center, juicy, and tender, but considered much safer than cooking it to a lesser degree of doneness. Searing lamb on the stovetop before roasting is also a good method of killing surface bacteria as well as creating a flavorful browned crust.
Bacteria, such as E. coli, may be present on any cut of lamb, but it is most common on minced lamb because the mincing process may distribute the bacteria throughout the meat. Minced lamb must be cooked until the internal temperature reaches a minimum of 72°C to ensure that dangerous bacteria are destroyed.
