Agriculture Reference
In-Depth Information
ily freezer-burned products may have to be discarded for quality reasons. For best quality, use
frozen lamb roasts, steaks, and chops within six to nine months; ground lamb, three to four
months.
Ready-prepared lamb. For fully cooked, take-out lamb dishes such as kabobs, gyros, or
Chinese food, be sure they are hot at pickup. Use cooked lamb within two hours (one hour if
the air temperature is above 90 degrees F), or refrigerate it at 40 degrees F or below in shal-
low, covered containers. Eat it within three to four days, either cold or reheated to 165 degrees
F. It is safe to freeze ready-prepared lamb dishes. For best quality, use within two to three
months.
Safe thawing
There are three safe ways to thaw lamb: in the refrigerator, in cold water, and in the mi-
crowave. It is best to plan for slow, safe thawing in the refrigerator. Ground lamb, stew meat,
and steaks may defrost within a day. Bone-in parts and whole roasts may take two days or
longer.
Once the raw product thaws, it will be safe in the refrigerator before cooking three to five
days (for roasts, steaks, and chops) and one to two days for ground lamb. During this time, if
you decide not to use the lamb, you can safely refreeze it without cooking it first.
To thaw lamb in cold water, do not remove the packaging. Be sure the package is airtight or
put it into a leakproof bag. Submerge the lamb in cold water, and change the water every 30
minutes so it continues to thaw. Small packages of lamb may defrost in an hour or less; a 3- to
4-pound roast may take two to three hours.
When thawing lamb in cold water or in the microwave, plan to cook it immediately after
thawing. Never thaw on the counter or any other location at room temperature. Leaving food
out too long at room temperature can cause bacteria (such as Staphylococcus aureus , Salmon-
ella Enteritidis, Escherichia coli O157:H7, and Campylobacter ) to grow to dangerous levels
that can cause illness.
Foods defrosted in the microwave or by the cold-water method should be cooked before re-
freezing because they potentially might have been held at temperatures above 40 degrees F,
where bacteria multiply rapidly.
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