Lamb

How to Choose the Best

Lamb is the name for meat from domestic sheep that are less than one year old. These cuts are taken from the forequarter, loin and hind quarter sections of the sheep. Some common cuts are lamb chops, shoulder, leg, shank, breast, saddle and loin. Refer to a recipe to determine the proper cut to purchase. Choose lamb with a bright red to purple color and no grayish or brown areas.

Shelf Life and Storage

Store lamb products in a well sealed bag or container in the refrigerator for up to seven days. Use any cooked lamb products within five days of preparation.

Freezing

Freeze any lamb that cannot be used immediately for up to three months. Thaw frozen meat in the refrigerator overnight to safely defrost it.

Preparation Suggestions

Cook lamb no further than medium or it will dry out and have a pronounced, somewhat offensive taste. Grill the entire rack of lamb intact or slice between the bones before cooking to prepare individual chops. Spruce up lamb loin with a marinade of garlic, rosemary and olive oil before gently roasting. Cooking the leg of lamb can be done bone-in or boneless and stuffed, marinated or simply seasoned with salt and pepper. Thinly slice leftover leg for sandwiches paired with olives, arugula and tomatoes. Replace the veal shanks in the Italian osso bucco with lamb shanks for a hearty winter feast. In Britain, lamb is often accompanied with mint or mint jelly.