Recipes & Resources

1. Lamb should be cooked at low temperature i.e. not higher than 160° C (325° F).
2. Frozen lamb does not need to be thawed before cooking. The cooking time required depends on the cut and thickness of the cut.
3. A thick cut of lamb requires more cooking time than a thin cut of the same weight.
4. Lamb with an outside layer of fat requires more cooking time than that with little or no fat.
5. Boned or rolled roasts require more cooking time time per gram (pound) than roasts with bone in.

Lamb Rib Crown Roast: 3 to 4 ribs per serving

Rack of Lamb: 3 to 4 ribs per serving

Double Ribbed Lamb Chops: 1 chop per person

Center-Cut Loin Roast: 1/2 lb. per serving

Shoulder Roast: 1/2 lb. per serving

Leg of Lamb: 3/4 lb. to 1 lb. per serving

Boneless Leg of Lamb: 1/2 lb. per serving

Shank, Spare Ribs, Brisket: 1 lb. per serving

Ground Lamb, Stew Meat: 1/4 lb. per serving

To determine if lamb is done take the internal temperature at the center of the roast with a meat thermometer.

1. RARE: internal temperture shoudd be 60° C (140° F)
2. MEDIUM: internal temperture shoudd be 65° C (150° F)
3. WELL DONE: internal temperture shoudd be 70° C (160° F)

Lamb products should always be refrigerated at a temperature of less than 4°C, the cooler the better as lower temperatures help preserve storage life and prevent spoilage. Fresh lamb can be kept for approximately three days. Ground meat will keep for one or two days.

Frozen Lamb should be stored below -18°C. Maintaining a uniform temperature while in storage will retain an optimal appearance and flavor for the lamb. Never thaw lamb at room temperature as the outer surfaces of the meat defrost quicker than the inside of the cut and are therefore exposed to potentially hazardous bacteria for a longer period of time. Defrost meat in the refrigerator or in a container completely submerged under cold, running water.

1. Store fresh lamb cuts in the coolest part of your refrigerator up to 3 days, loosely covered with wax paper.
2. Store ground lamb no more than 2 days.
3. Cover and refrigerate cooked lamb for up to 5 days.
4. For longer storage, wrap tightly and freeze up to 8 months for roasts, 5 months for chops and 3 months for ground lamb and organ meats.
5. Thaw frozen lamb in the refrigerator, not on the counter.

ROASTS

• 2-3 days in the refrigerator, 4° C (40° F)
• 6-8 months in the Freezer, -18° C (0° F)

CHOPS

• 2-3 days in the refrigerator, 4° C (40° F)
• 4-5 months in the Freezer, -18° C (0° F)

GROUND MEAT

• 1-2 days in the refrigerator, 4° C (40° F)
• 2-3 months in the Freezer, -18° C (0° F)

VARIETY MEATS (HEART, KIDNEY)

• 1 day in the refrigerator, 4° C (40° F)
• 3-4 months in the Freezer, -18° C (0° F)