Delicate and flavorful, our grass-fed lamb is available in a variety of cuts. Contact us for ordering information today.
Buying and Storing Lamb
Here are a few tips to follow when buying and storing lamb:
- Lamb should be stored in the fridge or freezer immediately after purchasing
- Refrigerate lamb at 40° or below
- Use refrigerated ground lamb or stew meat within 2 days of purchase
- Use refrigerated lamb shops or roasts within 3-5 days of purchase
- Frozen lamb should be used within 3-4 months of purchase
- To safely thaw in the refrigerator, use stew meat and ground lamb within 1-2 days, and use roasts and chops within 3-5 days
- To safely thaw in cold water, submerge lamb in cold water in an airtight package and cook lamb immediately after thawing
- To safely thaw in the microwave, cook immediately after thawing. If not used immediately, do not refreeze.
Determining when lamb is done is the biggest challenge of cooking lamb. Below are a few tips and tricks to follow when cooking with lamb:
- Use a good meat thermometer to check the lamb, an instant read thermometer to give you a quick, accurate reading
- Do NOT cut into a roast or chop to check if it is done
- Allow the lamb to rest before serving. This allows the meat’s juices to settle and the internal temperature to rise another 5-10 degrees. Remove lamb from cooking heat when the thermometer reads 5-10 degrees less than your desired temperature.
- Give thin cuts like chops 5 minutes rest before serving and allow 20 minutes before carving roasts.
- Ground lamb should be cooked to a safe minimum internal temperature of 160°F. Other cuts, including roasts and chops, should be cooked to 145°F for medium-rare, 160°F for medium, and 170°F for well-done.