A food worker is cooking a whole leg of lamb.

A food worker is cooking a whole leg of lamb.
What minimum internal temperature must the lamb reach?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C)

The Correct Answer and Explanation is:

The correct answer is b. 145°F (63°C).

In food safety, different types of meat must reach specific internal temperatures to ensure that harmful bacteria, parasites, and viruses are destroyed, thus preventing foodborne illnesses. For lamb, the recommended minimum internal cooking temperature is 145°F (63°C) according to the United States Department of Agriculture (USDA). This temperature ensures that the lamb is cooked to a safe level without overcooking it and compromising its quality.

Explanation:

The reason for specific temperature guidelines is to kill harmful microorganisms that may be present in raw meat. Lamb, like other meats, can harbor pathogens such as Salmonella, E. coli, and Listeria. Cooking lamb to the correct internal temperature ensures that these bacteria are destroyed.

The USDA recommends that lamb should be cooked to an internal temperature of 145°F (63°C) and then allowed to rest for at least 3 minutes before being served. This resting period is important because the temperature of the meat continues to rise slightly during this time, ensuring the heat penetrates evenly throughout the meat.

It’s important to note that cooking lamb at temperatures higher than 145°F can lead to a tougher, drier texture, particularly for cuts like the leg of lamb. Therefore, reaching exactly 145°F ensures that the meat remains both safe to eat and retains its desired texture and juiciness.

Other Options:

  • a. 135°F (57°C): This temperature is below the safe cooking temperature for lamb and is not sufficient to ensure that harmful bacteria are destroyed.
  • c. 155°F (68°C): While this is a safe temperature for cooking ground meats, it is higher than necessary for whole cuts like lamb.
  • d. 165°F (74°C): This temperature is recommended for poultry (e.g., chicken, turkey) but is too high for lamb and may result in overcooking.

In summary, for a whole leg of lamb, the minimum safe internal temperature is 145°F (63°C) with a 3-minute resting period, ensuring both safety and quality of the meat.

Scroll to Top