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Cooking With Lamb

Storing Lamb

Refrigerate fresh or thawed ground lamb for up to 2 days. Lamb cuts and roasts can be refrigerated for up to 3 days. To maintain quality, store lamb in the coldest part of your refrigerator.

To freeze lamb, rewrap it in freezer paper or freezer plastic bags. (Make sure to squeeze out all air from bag.) Label and freeze ground lamb for up to 3 to 4 months and lamb cuts for up to 6 to 9 months.

Cooking Lamb

Lamb is easy and versatile to prepare by broiling, roasting, braising, pan frying, stir frying or grilling.

Lamb Cooking Temperatures:

  • 145 F for medium rare
  • 160 F for medium
  • 170 F for well-done

To make slicing easier, allow lamb to stand for 5 to 15 minutes before slicing. Keep in mind the meat will continue to cook slightly upon standing so remove lamb from oven at a slightly lower degree of doneness than you prefer.

Recommended Lamb Preparation by Cut

Lamb Cut

Recommended Preparation Method
Menu Application
Leg
Roast, Grill

Whole, boneless or bone-in

Roast, boneless or bone-in

Steak (Sirloin chops)

Loin Roast
Broil, Grill, Panfry, Roast
Roast
Loin Chops
Broil, Grill, Panfry
Chops
Rack Roast
Roast
Bone-in Roast, French or Crown Roast
Rib Chops
Broil, Grill, Panfry, Roast
Frenched Chops, Single or Double Chops
Shoulder
Braise, Roast
Roast (Bone-in or Boneless), Kabob or Stew
Shoulder Chops
Broil, Grill, Panfry
Arm or Blade Chops
Tenderloin
Broil, Grill, Panfry, Roast
Medallions
Shank
Braise
Bone-in or Boneless Steak
Ground
Grill, Braise
Burgers, Meatballs
 

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