Knowing how to store fresh lamb is as important as knowing how to buy the right meat. Proper storage is one of the key factors that decide how long your lamb will remain fresh in the refrigerator. Here are a few tips that can guide you to store fresh lamb in the best way.

Refrigerator or Freezer:

Depending on when you plan to consume the lamb meat, you can either store it in the refrigerator or in the freezer. If you need to store the lamb for 5-6 days, then you can simply keep it in the refrigerator. However, store it in the freezer incase you plan to consume it over a longer period (about 4 months).

Store your lamb in the refrigerator when not using it. Ensure that the temperature of refrigerator is maintained below 4 degree Celsius. While storing meat, it is always important that you store it at the coldest part of the fridge.

Packaging:

Packaging is also an important factor while storing fresh lamb. If the meat is already packed in a cling-filmed tray, leave it in the packaged form while storing it.
If is not so packed, then place the meat on a plate. Wrap the plate with foil and store it in the refrigerator. Raw lamb at times has a distinct odor, which may get absorbed by other items in the fridge. Hence, keep it away from other food, especially cooked meat and other ready-to-eat items while storing it in the refrigerator.

Lamb can be easily stored in the freezer in its original packing as well. However, if it is in the freezer for a month or so, it may run the risk of “Freezer burn”. To avoid this, take it out from time to time and repack it tightly in a plastic bag followed by an aluminum foil. This prevents the moisture loss caused by the freezer and your lamb remains fresh.

You can freeze smaller pieces and large joints. Freezing retains the texture and succulence of the meat for a longer time. For convenience, you can also freeze cuts in individual portions.

Cuts and types of meat:

How long you can store fresh lamb also depends on the cuts and types of the meat. Minced lamb, offal or small cuts of lamb should ideally be stored only for a couple days. It is best to eat them on the day you buy them. On the other hand, joints, chops and steaks can be stored for two to three days. Similarly, large roasting joints can be stored for five to six days. Again, fatty cuts last lesser than lean cuts. This is because fat stales much faster than fresh meat.

Thus, the three important things that you need to know while storing lamb are – right temperature, right technique of packaging it and the kind of meat you have. If you keep these few points in mind, you can store lamb for a considerable amount of time and continue enjoying its fresh taste.