Agriculture Reference
In-Depth Information
and Cull) are mainly ground or used in processed meat products. Retail stores may use other
terms that must be different from USDA grades.
USDA Prime lamb has more fat marbling, so it is the tenderest and most flavorful grade.
However, it is higher in fat content. Most of the graded lamb sold in supermarkets is USDA
Choice or USDA Good. The protein, vitamin, and mineral content of lamb are similar in all
grades.
Where to sell meat
If your meat has been state-inspected, you can sell to local grocery stores and restaurants. If
your meat has been USDA-inspected, you are free to sell to anyone across the country. You
also can sell to buyers who visit your farm. You can sell as much lamb or mutton as you can
to anyone who wants to buy it. You also can sell your meat at farmers markets and online.
Specialty markets and ethnic grocery stores are other good outlets.
Be sure to talk to your butcher in advance about how you want your lambs and sheep pro-
cessed, especially if you have any special requests. You may have customers who want lambs
cut a certain way or who intend to pick up their meat at the processor's facility. Arrange with
the butcher to have the meat picked up or to be delivered.
Handling and Cooking Lamb
From the USDA:
How to handle lamb safely
Raw lamb.
Select lamb just before checking out at the register. Put packages of raw lamb in
disposable plastic bags (if available) to contain any leakage which could cross-contaminate
cooked foods or produce that will be eaten raw, such as salad.
Take lamb home immediately and refrigerate it at 40 degrees F or below. Use ground lamb or
stew meat within one to two days; lamb chops, roasts, and steaks within three to five days or
freeze at 0 degrees F or below. If kept frozen continuously, it will be safe indefinitely.
It is safe to freeze lamb in its original packaging or repackage it. However, for long-term
freezing, overwrap the porous store plastic with storage wraps or bags to prevent “freezer
burn,” which appears as grayish-brown leathery spots and is caused by air reaching the sur-
face of food. Cut freezer-burned portions away either before or after cooking the lamb. Heav-
