What is the recommended internal cooking temperature for lamb and fish?

The recommended internal cooking temperature for lamb and fish is 145 degrees Fahrenheit. This temperature ensures that the proteins are cooked sufficiently to kill harmful bacteria while retaining moisture and flavor. Cooking lamb to this temperature promotes a safe and palatable product, allowing for proper doneness while also enhancing taste and texture. Similarly, for fish, reaching this temperature ensures that it is safe to eat and achieves a desirable flakiness. Cooking to the right internal temperatures is critical for food safety and quality, helping to minimize the risk of foodborne illnesses.