Selecting and Storing Lamb

Selecting Lamb
Look for meat with a fresh pinky red colour and a layer of fat which is creamy white in colour. As lamb has quite a high fat content overall it is best to avoid cuts with too much excess fat, but none means that the flavours won't come out as well in your cooked dish.

Storing Lamb
Store lamb at temperatures between 1 and 5C. If stored at room temperature, bacteria that cause food poisoning will rapidly multiply. Small cuts of lamb, such as chops and joints, can be kept in the freezer for up to three months; large joints, such as legs, for up to six months. Remember to wrap meat well to prevent freezer burn.

Diet Tip
You can reduce the fat in lamb by trimming the excess before cooking. Use grilling rather than frying. Lean cuts, such as chops or a well-trimmed neck fillet are ideal for grilling.