Cuts
of lamb may vary in color from pink to light red but should always
look fresh, not dull or slimy. The fat should be white and waxy
looking. The bones should be reddish in color and moist looking,
rather than dry. Some cuts may be all or partially covered with a
silvery membrane, the "silver skin", which may be removed
or left on depending on the recipe being used.
When
purchasing packaged fresh lamb in a food store, the packages should
be cold and the meat should be firm. The packaging should be in good
condition with no tears or holes in the wrapping.
Lamb
that has dried out edges and does not smell fresh, should not be
purchased. Lamb that has a slimy feel should be avoided. Excess
liquid may indicate that the lamb is old or has been stored at the
incorrect temperature. It may also indicate that the meat has been
previously frozen. Lamb that has little excess liquid in the package
is the best to purchase.
