can you freeze raw lamb chops

Sheep is the oldest domesticated meat species. Sheep have been raised by humans beginning about 9,000 years ago in the Middle East. In many countries, lamb (a young sheep) is the major source of protein. Many Americans think of lamb as a springtime food, but it can be enjoyed year round. The following information answers many questions callers have asked the USDA Meat and Poultry Hotline about lamb.

The freezer storage time for uncooked whole pieces of lamb, such as roasts, steaks and chops, is six to nine months. Freezer storage time for uncooked ground lamb is three to four months. To prepare lamb for the freezer, wrap with aluminum foil, freezer paper or freezer bags.

How to Handle Lamb Safely

Raw Lamb. Select lamb just before checking out at the register. Put packages of raw lamb in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce that will be eaten raw such as salad.

Take lamb home immediately and refrigerate it at 40 °F or below. Use ground lamb or stew meat within 1 to 2 days; lamb chops, roasts, and steaks within 3 to 5 days or freeze at 0 °F or below. If kept frozen continuously, it will be safe indefinitely.

It is safe to freeze lamb in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with storage wraps or bags to prevent “freezer burn,” which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the lamb. Heavily freezer-burned products may have to be discarded for quality reasons. For best quality, use frozen lamb roasts, steaks, and chops within 6 to 9 months; ground lamb, 3 to 4 months.

Ready-Prepared Lamb. For fully-cooked, take-out lamb dishes such as Kabobs, Gyros, or Chinese food, be sure they are hot at pickup. Use cooked lamb within 2 hours (1 hour if the air temperature is above 90 °F) or refrigerate it at 40 °F or below in shallow, covered containers. Eat it within 3 to 4 days, either cold or reheated to 165 °F. It is safe to freeze ready-prepared lamb dishes. For best quality, use within 2 to 3 months.

There are three safe ways to thaw lamb: in the refrigerator, in cold water, and in the microwave. Its best to plan ahead for slow, safe thawing in the refrigerator. Ground lamb, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer.

Once the raw product thaws, it will be safe in the refrigerator before cooking 3 to 5 days (for roasts, steaks, and chops) and 1 to 2 days for ground lamb. During this time, if you decide not to use the lamb, you can safely refreeze it without cooking it first.

To thaw lamb in cold water, do not remove the packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the lamb in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of lamb may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.

When thawing lamb in cold water or in the microwave, plan to cook it immediately after thawing. Never thaw on the counter or any other location at room temperature. Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness.

Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may potentially have been held at temperatures above 40 °F, where bacteria multiply rapidly.

It is safe to cook frozen lamb in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen lamb in a slow cooker.

Marinate lamb roasts, steaks, or chops in the refrigerator up to 5 days. Lamb cubes or stew meat can be marinated up to 2 days. Boil used marinade before brushing on cooked lamb. Discard any uncooked leftover marinade.

Since product dates arent a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:

• Purchase the product before the date expires.
• Follow handling recommendations on product.
• Keep lamb in its package until ready to use.
• Refrigerate lamb roasts, steaks, and chops 3 to 5 days (ground lamb or stew meat, 1 to 2 days); and 3 to 4 days after cooking.
• If product has a “use-by” date, follow that date.
• If product has a “sell-by” date or no date, cook or freeze the product by the times recommended above.
• Once a perishable product is frozen, it doesnt matter if the date expires because foods kept frozen continuously are safe indefinitely.
• For best quality, use frozen lamb roasts, steaks, and chops within 6 to 9 months; ground lamb, 3 to 4 months.

For safety, the USDA recommends cooking lamb patties and ground lamb mixtures such as meat loaf to a safe minimum internal temperature of 160 °F as measured by a food thermometer. Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 160 °F. Cook all raw lamb steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. For approximate cooking times for use in meal planning, see the following chart.

Times are based on lamb held at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a food thermometer to check for safe cooking and doneness of lamb.

What is the difference between lamb and mutton?

Sheep (Ovine) carcasses are classified as lamb, yearling mutton, or mutton depending on their age as evidenced by their muscles and bones. For the purpose of this fact sheet we will be discussing lamb. The flavor of lamb is milder than mutton. Lamb is produced from younger animals, typically less than a year old, and mutton is produced from older animals. Most lambs are brought to market at about 6 to 8 months old. A lamb weighs about 140 pounds and yields approximately 46 to 49 pounds of edible lean retail lamb cuts, semi-boneless.

If the phrase “Spring Lamb” is on a meat label, it means the lamb was slaughtered between March and October. The term comes from olden times when lambs born in harsh winter weather would have little chance to survive until the next year. Today with more protected animal husbandry conditions, enjoying “lamb” is not confined to a particular season of the year.

Kitchen Hack (Reheating Grilled Lamb Chops)

FAQ

Does freezing lamb affect quality?

How long can you freeze uncooked lamb?

Can marinated lamb chops be frozen?

Can you eat lamb chops with freezer burn?

Can you freeze lamb chops?

Freezing lamb chops is a great way to extend the life of this meal and make it more convenient when you’re ready to cook them up for dinner. Freezing lamb chops can be done in several different ways. The first method is called “raw freezing.” This simply means that your lamb chops are going straight into the freezer without any preparation.

How long do frozen lamb chops last?

Cooked frozen lamb chops can last for up to four months in the freezer. You will have more leeway with cooked frozen lamb chops because they won’t go bad as quickly as raw ones do. The reason for this is that they are already cooked and freeze better than those which are raw.

Can You thaw frozen lamb chops?

When you’re ready to use the frozen lamb chops, remove them from the freezer and thaw them safely in the fridge. It’s essential to thaw frozen meat in the fridge and not at room temperature as this can promote bacterial growth and spoilage. Allow the lamb chops to defrost for at least 24 hours before cooking.

Can raw lamb chops be refrigerated?

Unopened raw lamb chops may be kept in its original store packaging when refrigerating; to maximize the shelf life of lamb chops, do not open the package until ready to use. How long can raw lamb chops be left at room temperature?