Most cuts of lamb can be safely stored in the refrigerator at temperatures between 0°C and 4.5°C for 2 or 3 days. They can be stored in a freezer with a temperature of -15°C or less for 6 to 9 months. Refrigerated minced lamb should be used within 1 or 2 days and can be stored in the freezer for up to 4 months. Leftover cooked lamb that is refrigerated should be used within 3 or 4 days and can be frozen for up to 3 months.
Lamb should be stored in the coldest part of the refrigerator until it is ready to use. Lamb that will not be used within a few days should be stored in the freezer. If the lamb will be frozen for only 1 or 2 weeks, it can be stored in its original packaging, however if it requires long-term freezer storage, it should be rewrapped with heavy-duty protection to prevent freezer burn.
Freezer Burn
Freezer burn causes lamb to become discolored and dehydrated. This is because exposure to the cold, dry air of the freezer compartment can cause moisture loss, especially if the lamb is packaged incorrectly and/or stored in the freezer for an excessive length of time. A layer of plastic wrap followed by a layer of heavy-duty aluminum foil works well as protection against freezer burn. Vacuum packing and heavy white freezer paper are other alternatives for protecting the meat. It is important to note that freezing lamb may affect its flavor, texture, and appearance when it is finally thawed and cooked, and in some cases, there may be a noticeable difference between fresh and frozen.
Vacuum Packaging
A storage method that works well for fresh or frozen lamb is vacuum packaging. It helps to keep lamb fresh for longer periods if properly refrigerated or frozen. The vacuum packaged is usually made from plastic bags. The cut of lamb is placed inside the bag, the air is removed creating a vacuum in the bag, and then the bag is sealed to maintain the vacuum. Lamb that is frozen for long-term storage in vacuum packages (or other types of packaging) can be dated so that it can be used within the proper time limit: up to 9 months for raw lamb cuts, 4 months for ground lamb, and 3 months for any type of cooked leftovers.
