At what temperature should lamb be cooked to be well done?

To achieve the well-done stage for lamb, the meat should reach an internal temperature of approximately 66 degrees Celsius (or 150 degrees Fahrenheit). At this temperature, the lamb will no longer have pink in the center, achieving a firm texture that is typical for well-done meat.

Cooking lamb to this temperature ensures that it is safe to eat and properly cooked throughout. It also helps to break down the muscle fibers and connective tissues, making the meat tender but without the juiciness that medium or medium-rare lamb retains. Cooking meat to the correct internal temperature is crucial not just for safety and texture, but also for the flavor development that occurs at specific cooking levels.