Beef: Ground meat such as beef used in meatballs, sausages, and burgers typically has a higher internal cooking temperature of 65℃ to 70℃ (145℉-160℉).
Poultry: This includes whole birds such as chicken, turkey, duck, goose, quail, and pheasant with a recommendable cooking temperature of 75℃ (165℉).
Lamb/mutton: These sheep meats are usually eaten unprocessed while some prefer theirs smoked or salted. Ground lamb and mutton should be cooked at 70℃ (160℉) and 65℃ (145℉), respectively.
Pork/ham: Fresh pork or ham should be heated at 65℃ (145℉). Except you are dealing with reheating a pre-cooked product, then you cook at 75℃ (165℃ )