Whether you've got a savoury rack of lamb or a tender cut of sheep meat, knowing how to store it properly can make all the difference in maintaining its flavour and quality. Here's your go-to guide for keeping sheep and lamb fresh and delicious for when you're ready to cook up a storm.
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Temperature Matters
First things first: temperature control is key. Keep your sheep or lamb in the fridge at a steady 32°F to 40°F (0°C to 4°C). If you're planning to use it within a day or two, the fridge is your best bet. For longer storage, freezing is the way to go.
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Freezing Tips
When freezing lamb or sheep, proper packaging is your pal. Wrap it tightly in plastic wrap, foil, or place it in airtight containers to prevent freezer burn. If you've got portions you won't use at once, divide them into smaller portions before freezing for easier meal planning.
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Smart Freezer Practices
Label your packages with the date of freezing. This way, you can keep track of how long they've been in the freezer. Lamb or sheep can maintain quality for up to 6-9 months when frozen at 0°F (-18°C).
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Defrosting Wisdom
When it's time to use your frozen lamb or sheep, opt for safe thawing methods. The fridge is your best friend here – place the wrapped meat on a plate and let it thaw slowly overnight. For a quicker thaw, use the microwave's defrost setting or submerge the sealed package in cold water, changing the water every 30 minutes.
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Handling Fresh Meat
If you've got fresh lamb or sheep, use it within a couple of days for optimal taste. Store it in the original packaging or wrap it tightly in plastic wrap or butcher paper. Ensure it's placed on a plate or tray in the coldest part of the fridge to prevent any potential leakage.
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Marinating and Storing
If you're marinating lamb or sheep, do it in the fridge. Use a sealed container or a resealable plastic bag to keep the marinade from leaking and to infuse those flavours without compromising food safety.
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Staying Safe
Always practise good hygiene. Wash your hands and any surfaces that come into contact with raw lamb or sheep. Use separate cutting boards and utensils for raw meat to avoid cross-contamination.
By following these storage tips, you can ensure your sheep or lamb stays at its flavourful best until it's time to cook. Whether it's a succulent roast or a hearty stew, fresh, well-stored meat is the secret ingredient to a delicious meal! At SaveCo, we only procure the finest quality of meat that you can trust.
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