Lamb selection and storage
Color is a good indicator of age. The lighter the color, the younger the meat. Baby lamb should be pale pink. Regular lamb is pinkish-red.Ground lamb and small lamb cuts should be wrapped and refrigerated up to three days. Larger roasts can be refrigerated up to five days before using.
Ground lamb can be tightly wrapped and frozen up to three months, while larger roasts and solid pieces can be frozen up to six months.
Plan ahead: frozen lamb should be thawed in the refrigerator, not at room temperature.
Cooked lamb can be refrigerated up to three days or frozen up to three months.
One 6-pound leg of lamb will serve between 6 and 8 people.
Selecting lamb for cooking
When selecting lamb, take into consideration the tenderness of the cut so you will know how to cook it. Tender cuts require fast cooking over moderate to high heat, while less tender cuts are better for braising and stews.Lamb Cuts
Tender cuts include:• Rib: Roasts (rib, rack, crown), chops (rib, Frenched rib)
• Loin: Roasts (loin, double loin), chops (loin, kidney or English)
• Leg: Leg of lamb or mutton, leg chop or steak, cubes for kebabs
Less tender cuts include:
• Neck: Neck slices
• Shoulder: Roasts (rolled, cushion, square shoulder), chops (blade, arm), stew lamb or mutton, ground lamb or mutton
• Breast: Roasts for stuffing, riblets (stew lamb or mutton)
• Shank: lamb or mutton shanks
• What is the difference between lamb and mutton?
• What is lamb fell?
• What are lamb musk glands?
• Lamb History
• Lamb Grades
• Lamb Recipes
