Make sure that lamb is among the last items selected when shopping, so that it is without refrigeration for as short of time as possible. The growth of harmful bacteria on the meat will be accelerated if it is not properly refrigerated. If the meat is without refrigeration for more than an hour, because of the travel time from the market, a cooler with ice should be used to transport the meat, and any other perishable items, for the duration of the travel time.
Cleanliness
It is important to follow the basic rules of cleanliness when preparing lamb. Work surfaces, dishes, and utensils should be washed thoroughly with soap and hot water after using them. Bleach can be used as a disinfectant for cutting boards and other work surfaces or an antibacterial spray may be used. When taste testing food, do not use the same utensil that was used for preparation and be sure that a clean spoon or fork is used for each taste to eliminate the spread of germs. Beware of kitchen washcloths and towels that have been used on multiple surfaces because they can spread germs. Use paper towels or other disposable cloths whenever possible.
Cross Contamination
Many food items should be kept separate from each other during storage and preparation to prevent cross contamination. Never store ready to eat foods next to raw lamb or any other raw meat. Bacteria that may be present on the raw meat may contaminate the ready to eat foods.
During food preparation, it is very important to wash your hands often to help prevent the transfer of harmful bacteria from one food item to the next. For example, when handling raw meat, you should wash your hands thoroughly before chopping vegetables to reduce the risk of transferring bacteria from the meat to the vegetables.
If cutting boards are used in your kitchen, it is a good idea to use one for meats and a different one for fruits and vegetables. Cutting surfaces made from tempered glass are safer to use because you don't have to worry about cracks and pores harboring bacteria as you do with wood or plastic surfaces. Tempered glass surfaces are also easy to clean. Regardless of the material they are made from, cutting surfaces should be cleaned thoroughly after each use.
The knife that was used to cut raw lamb should not be used to chop vegetables unless the knife has been washed thoroughly first. When serving cooked meat, do not place it on the plate that contained the raw meat.
