Can lamb that has been left at room temperature for 5 days still be eaten?

Generally speaking, whether lamb can still be eaten after being left at room temperature for five days depends on the specific condition of the meat and its storage environment. If in doubt, or if discomfort occurs after consumption, it is recommended to seek medical attention promptly. The detailed analysis is as follows:

If during the five-day period at room temperature the lamb was stored in an environment consistently below 10°C, remained well sealed, has no unpleasant odor, feels firm with good elasticity when pressed (able to rebound), and shows no slimy surface, mold spots, or discoloration, this indicates minimal bacterial growth and no significant spoilage. Before consumption, thoroughly wash the meat and cook it at high temperature until completely done to kill any bacteria; it may then be safe to eat.

However, if during the five-day room-temperature storage the ambient temperature was relatively high, or if the meat was not sealed properly and exposed to dust or other contaminants, and it now has a strong fishy or sour smell, feels soft and mushy with no elasticity, appears slimy on the surface, or shows mold, blackening, or purplish discoloration, this indicates severe spoilage. Spoiled lamb harbors large amounts of harmful bacteria and toxins that cannot be fully eliminated even by high-temperature cooking. Consuming such meat may easily cause gastrointestinal illnesses such as vomiting and diarrhea, posing health risks, and should therefore not be eaten.

After purchasing lamb, it is advisable to refrigerate or freeze it promptly to avoid prolonged storage at room temperature. For lamb that has been left out, carefully inspect its smell, texture, and appearance before eating. When in doubt about freshness, discard it immediately. Always ensure thorough cooking—never consume undercooked or rare lamb—to safeguard food safety.