Buying & Storing Lamb
Buying Lamb
Lamb comes in a variety of cuts for all types of cooking methods but no matter what your choice you should always look for the following characteristics:
Search for meat that has marbling, or bits of fat that run through the meat. This fat will kept the meat moist through the cooking process and contribute to juicy flavor and tenderness. Fat around the edges of the meat can be trimmed away by your butcher. The lamb should look neither dry, nor overly moist. It should feel tender but firm to the touch.
If the lamb is already packaged make sure the package(s) that you choose are cold, tightly wrapped and without punctures or tears.
Storing Lamb
Lamb should always 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. We recommend that you use lamb chops and roasts within 3-5 days.
If you intend to freeze lamb for a long period of time it's a good idea to wrap the original packaging with airtight freezer wrap or place it in an airtight freezer bag. This will keep the meat fresher. Frozen lamb should be used within 3-4 months.