Cuts of Lamb

Buying and Storing

Fresh Lamb should be stored in the refrigerator or freezer immediately after purchasing. Refrigerate fresh lamb at 40 degrees or below. Ground lamb or stew meat should be used within 2 days. Lamb chops and roasts should be used within 3-5 days. If you plan to freeze lamb for long periods of time, be sure to wrap the original packaging with airtight freezer wrap or place it in an airtight freezer bag to prevent freezer burn. To maintain optimum quality, frozen lamb should be used within 3-4 months.

There are three ways to safely thaw frozen lamb:

In the refrigerator—once frozen lamb has thawed in the refrigerator, lamb roasts and chops should be used within 3-5 days; ground lamb or stew meat should be used within 1-2 days. If you do not use the lamb within this time period, you may refreeze lamb without cooking it first.

In cold water—leave frozen lamb in its packaging, making sure it is airtight. If not, transfer it to a leakproof bag. Keep the lamb submerged in cold water, changing the water every 30 minutes to continue thawing. Cook lamb immediately after thawing. It should not be refrozen unless cooked first.

In the microwave—as with the cold water method, when frozen lamb is thawed in the microwave, it must be cooked immediately. It should not be refrozen unless cooked first.